Mary Berry’s ‘warming’ beef stew recipe is the perfect autumn dinner

October is now here which means many people will be cooking up some traditional autumn recipes to warm themselves up, and there’s is nothing more comforting than a classic British beef strew.

Cooking legend Mary Berry has a simple yet delicious beef stew recipe which can be made in five simple steps and takes less than 30 minutes to prepare. Like most stews, it takes two hours for the meat to slowly marinate and become tender.

Mary Berry first shared how to make beef stew on her afternoon cooking show in 1975, and over the years has perfected this recipe so it can be made to a professional standard.

She has now shared the recipe with BBC Good Food, and said this “warming beef stew [IS] flavoured with ginger, paprika and horseradish. It’s lovely with dauphinoise potatoes and green vegetables.”

In order to make this rich and comforting meal you will need either an oven-proof large tray and pan or a slow cooker.

How to make Mary Berry’s Beef Strew


  • 750g of braising steak cut into cubes
  • 425ml of beef stock
  • 40g of plain flour
  • 25g of butter
  • Two finely sliced leeks
  • One peeled celeriac
  • Two tablespoons of Worcestershire sauce
  • Two tablespoons of paprika
  • Two tablespoons of hot horseradish cream
  • One tablespoon of ground ginger
  • One tablespoon of sunflower oil
  • Salt and pepper for taste
  • Chopped parsley to garnish

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1. Prepare. If using an oven, preheat the oven to 160C if a fan oven, 140C is a gas oven.

2. Brown the meat. Heat a pan with the sunflower oil in it and then add the meat. Cook until all the meat is fully brown with no pink spots, and then place on a plate and set aside.

3. Add the ingredients. Take the same pan used to cook the meat and add the butter and leeks. Let them cook for a few minutes and then add the beef stock, flour, ginger and paprika. Stir for one minute and then bring it to a boil. Add the Worcestershire sauce plus salt and pepper. Put the meat back into the pan and bring to a boil.

4. Cook. Transfer to either a large oven dish and place in the oven for one hour and 45 minutes, although the stew may need two hours. This stew can also be added to a slow cooker if you have one. 30 minutes before the beef stew is ready then stir in the celeriac and place back into the oven.

5. Serve. The beef stew will be ready to serve when both the beef and celeriac are fork-tender. Stir in the horseradish cream and garnish with parsley, and your comforting beef stew is ready to serve.

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