As the weather turns more wet, windy and cooler as the UK heads towards a new season, prepare more hearty dishes to satisfy the whole family. Mary Berry’s beef and mushroom stew recipe is sure to impress everybody who takes a bite.
As the weather becomes increasingly wet, windy and cooler across the UK, it’s time to whip up some hearty, homecooked comfort food that will please the entire family. From soups to stews there’s a lot of variety family meals that us Brits love to rustle up as soon as autumn hits.
Mary Berry’s beef and mushroom stew recipe is a sure-fire winner, taking less than half an hour to prepare at home and guaranteed to impress anyone who tries it. Whether you serve it with creamy mash or potatoes dauphinoise accompanied by cooked green vegetables, this stew is versatile and pairs well with just about anything.
Even better, you can make a large batch of this stew right from the get-go and freeze it for later use. It can last up to three months in the freezer. This Beef and mushroom stew takes 30 minutes to prepare, two hours and 30 minutes to cook and serves 10 people, reports the Express.
Ingredients.
- 2kg shin of beef
- 50g plain flour
- Salt and freshly ground black pepper
- Six tbsp vegetable oil
- 10 small shallots, peeled
- Six sticks celery, roughly sliced
- Eight carrots, roughly chopped
- 25g dried porcini mushrooms
- 600ml red wine or stout
- 300ml beef stock
- Three sprigs thyme
- 500g button mushrooms
- Two tbsp redcurrant jelly
- Mash, to serve
Method.
- Start by cutting the beef into 2.5cm chunks and trimming off any excess fat. Then, place the flour on a plate, add a generous amount of salt and black pepper, and toss the meat in it until it’s well coated. Next, heat the oil in a large flameproof casserole pan and add the beef. Fry it until it’s browned on all sides.
- Using a slotted spoon, remove the meat from the pan and set it aside. Add the shallots, celery and carrots to the pan and fry them for five minutes. In the meantime, soak the mushrooms in a bowl of 300ml boiling water until they’ve softened., drain them, but keep the soaking liquid.
- Return the meat to the pan and add the red wine or stout. Bring it to the boil for four to five minutes. Chop the mushrooms into smaller pieces and add the stock, soaked mushrooms, their soaking liquid and thyme. Bring to the boil and then cover and simmer on a low heat for about two-and-a-half hours, or until tender.
- Alternatively, cook it in a preheated oven at 150C (130C fan/300F/gas three) for the same time. Add the button mushrooms and the redcurrant jelly and cook for a further 30 minutes. Serve with mash.
