As autumn paints the world in shades of yellow and orange, it’s time to swap light salads for comforting, slow-cooked stews. There’s something truly satisfying about a rich beef stew, packed with tender root vegetables and succulent meat, perfect for warming up on chilly evenings. Beyond its hearty appeal, stew is economical, simple to prepare, and often provides delicious leftovers.
Mary Berry’s beef stew recipe is a standout, needing less than 30 minutes of prep and about two hours of simmering to develop all its flavours. She recommends serving it alongside tenderstem broccoli and dauphinoise potatoes or creamy mashed potatoes for a complete winter meal.
What elevates this stew to the next level is Mary Berry’s special tip: adding horseradish cream just before serving. This simple addition brings a fresh, zesty kick that cuts through the rich meatiness and adds a delightful creamy texture.
READ MORE: Evesham: The UK’s Second Best Place to Live Often Overlooked by Tourists
READ MORE: Major Hollywood Film ‘Werwulf’ to Shoot on Dartmoor This Autumn
Horseradish cream sauce pairs beautifully with all beef dishes — from roasts to steaks to stews. It carries bright citrus notes, a hint of black pepper, earthy thyme, and warming cloves, delivering a flavour boost that enlivens every bite.
In addition to horseradish cream, Mary Berry likes to flavour her stew with a touch of ginger and paprika, adding subtle warmth and depth.
Here’s a quick overview of how to make Mary Berry’s beef stew:
Ingredients:
- Beef
- Oil
- Butter
- Leeks
- Ginger
- Paprika
- Flour
- Stock
- Worcestershire sauce
- Salt and pepper
- Celeriac
- Horseradish cream
- Parsley (for garnish)
Method:
- Heat oil in a large ovenproof pan and brown the beef on all sides. Remove the beef and set aside. Preheat the oven to 160°C (140°C fan)/Gas mark 3.
- Add butter and leeks to the same pan and cook for a few minutes. Stir in ginger, paprika, and flour; cook for a minute to eliminate raw flour taste.
- Gradually add stock, stirring until thickened and smooth.
- Pour in Worcestershire sauce and season with salt and pepper. Return the beef to the pan, bring to a simmer, then cover and cook for a few minutes on the stovetop.
- Transfer the pan to the oven and cook for 1 hour 45 minutes to 2 hours.
- Add the celeriac, bring back to a boil on the stove, then return to the oven for another 30 minutes, until the meat and celeriac are tender.
- Stir in the horseradish cream just before serving. Sprinkle with fresh parsley and enjoy immediately.
This finishing touch of horseradish cream truly transforms the dish, adding brightness and a velvety finish that makes Mary Berry’s beef stew a winner for any cosy night in.