Mary Berry Beef Stew

Mary Berry’s Beef Stew is made with braising steak, leeks, celeriac, ground ginger, paprika, hot horseradish cream, and good-quality beef stock. This hearty beef stew recipe creates a delicious dinner that takes about 2 hours and 50 minutes to prepare and can serve up to 6 people.

Ingredients Needed

• 1 tbsp sunflower oil
• 750g/1lb 10oz braising steak, cut into 2cm/¾in cubes
• 25g/1oz butter
• 2 small leeks, trimmed and finely sliced
• 1 tsp ground ginger
• 2 tsp paprika
• 40g/1½oz plain flour
• 425ml/¾ pint beef stock, hot (about 1¾ cups)
• 2 tbsp Worcestershire sauce
• 1 small celeriac, peeled and cubed into 2cm/¾in pieces
• 2 heaped tbsp horseradish cream
• Salt and freshly ground black pepper, to taste
• Chopped fresh parsley, for garnish

How To Make Beef Stew

1. Brown the meat: Heat the oil in a large ovenproof pan over high heat. Fry the meat until browned all over, about 5 minutes. Remove with a slotted spoon and set aside.
2. Preheat the oven: Preheat the oven to 160°C/140°C Fan/Gas 3 (325°F).
3. Cook the leeks: Add the butter and leeks to the unwashed pan, and fry for 2-3 minutes until softened.
4. Add spices and flour: Stir in the ginger, paprika, and flour, cooking for 1 minute until the flour is absorbed.
5. Make the sauce: Gradually add the hot beef stock while stirring, bringing the mixture to a boil until thickened. Add the Worcestershire sauce and season with salt and pepper to taste.
6. Simmer the meat: Return the browned beef to the pan, bring to a boil, cover with a lid, and let it simmer for 5 minutes.
7. Cook in the oven: Transfer the covered pan to the oven and cook for 1¾–2 hours, until the beef is nearly tender.
8. Add the celeriac: Stir in the celeriac, bring the stew back to a boil on the stovetop, then return to the oven for an additional 30 minutes, or until the meat and celeriac are tender.
9. Finish the stew: Stir in the horseradish cream, garnish with chopped parsley, and serve immediately.

Recipe Tips

• Choose Quality Meat: Use good-quality braising steak for the best flavor and tenderness; chuck or brisket work well.
• Brown the Meat Well: Make sure to brown the meat on all sides. This step adds depth and richness to the stew.
• Adjust Seasoning: Taste the stew before serving and adjust the salt and pepper as needed. This ensures the flavors are balanced and just right.
• Let It Rest: Allow the stew to rest for about 10 minutes after cooking. This helps the flavors meld and makes it easier to serve.

How To Store And Reheat Leftovers?

• Refrigerate: First, let the leftover beef stew cool until it reaches room temperature. Then, transfer it to an airtight container and store it in the fridge for up to 3 days.
• Freeze: Allow the stew to cool completely, then place it in a freezer-safe container or bag. It can be frozen for up to 3 months. Thaw the stew in the fridge overnight before reheating on the stove or in the microwave.
• Reheat: Preheat the oven to 180°C/350°F. Place the beef stew in an oven-safe dish, cover it with foil to prevent drying out, and heat for about 20-25 minutes or until hot throughout.

Nutrition Facts

Serving Size: 1 cup (approximately 196g)

• Calories: 194
• Total Fat: 11g
• Saturated Fat: 4g
• Cholesterol: 25mg
• Sodium: 760mg
• Potassium: 319mg
• Total Carbohydrate: 15g
• Dietary Fiber: 2g
• Sugars: 3g
• Protein: 9g

Try More Mary Berry Recipes:

• Mary Berry Strawberry Cheesecake
• Mary Berry Cauliflower Soup
• Mary Berry Green Tomato Chutney
• Mary Berry’s Boiled Fruit Cake