A beef stew is hearty and perfect for winter, and Mary Berry has a delicious one-pot recipe that only needs a few ingredients to create.
Nothing beats the comfort of a hearty beef stew, and there are countless methods to prepare one. However, Mary Berry’s recipe calls for just a few simple ingredients, many of which you’ll likely have tucked away in your kitchen cupboards already.
The recipe notes from BBC Food explained: “Mary’s warming beef stew flavoured with ginger, paprika and horseradish. It’s lovely with dauphinoise potatoes and green vegetables.”
The dish feeds six people, making it ideal for a family meal, and takes just under two hours to prepare.
You’ll require a two-litre ovenproof and flameproof dish for this recipe, as it needs to go on the hob for browning the meat and into the oven for tenderising, reports the Express.
How to make Mary Berry’s beef stew recipe:
Ingredients:
- One tablespoon of sunflower oil
- 750g braising steak, cut into cubes
- 25g butter
- Two small leeks, trimmed and finely sliced
- One teaspoon of ground ginger
- Two teaspoons of paprika
- 40g plain flour
- 425ml pint good-quality beef stock, hot
- Two tablespoons of Worcestershire sauce
- One small celeriac, peeled and cubed into 2cm
- Two heaped tablespoons of hot horseradish cream
- Salt and freshly ground black pepper
- Chopped fresh parsley, to garnish
Method:
Warm the oil in a large ovenproof pan and sear the meat over high heat until golden all over.
Take the meat out with a slotted spoon and put to one side.
Preheat the oven to 160°C/140°C Fan.
Put the butter and leeks into the same unwashed pan, cooking for a few minutes before adding the ginger, paprika and flour.
Mix and cook for one minute. Pour in the stock and bring it to a boil, stirring until it thickens.
Add a dash of Worcestershire sauce and season generously with salt and pepper. Return the meat to the pan, bring it to a boil, cover with a lid and let it simmer for a bit.
Pop it into the oven and let it cook for roughly one hour and forty-five minutes to two hours.
After this time, mix in the celeriac, bring it back to a boil for a few moments and then pop it back into the oven for about half an hour, until both the meat and celeriac are tender.
Mix in the horseradish cream, sprinkle with parsley and serve immediately.