Mary Berry transforms the classic beef stew into a rich, flavour-packed dish that warms both heart and soul. With just five straightforward steps, this recipe brings together premium braising steak, fresh garden vegetables, and a blend of aromatic herbs and spices that create an unforgettable dining experience.
This isn’t your typical weekday dinner. The key to Mary’s stew lies in developing layers of deep, satisfying flavours and achieving tender, melt-in-the-mouth meat. The process requires only about 30 minutes of prep before slow-cooking to perfection.
Described on the BBC Food website as a “warming beef stew flavoured with ginger, paprika, and horseradish,” this dish pairs beautifully with dauphinoise potatoes and crisp green vegetables for a well-rounded meal.
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Start by heating oil in a large ovenproof pan and searing the braising steak over high heat until it’s evenly browned. Remove the meat and set aside. Preheat your oven to 160°C (140°C fan)/Gas Mark 3.
Next, add butter and leeks to the same pan without cleaning it, cooking until softened. Sprinkle in ginger, paprika, and flour, stirring and cooking for a minute to release their flavours.
Pour in the stock, bringing it to a boil while stirring until it thickens. Add Worcestershire sauce and season with salt and pepper to taste.
Return the meat to the pan, bring the mixture to a boil, cover with a lid, and simmer gently on the stove. Then, transfer the pan to the oven and cook for 1 hour 45 minutes to 2 hours.
After the initial cooking, fold in diced celeriac, bring the stew back to a rolling boil for a few minutes, and return it to the oven for another 30 minutes until both meat and celeriac are tender.
Finally, stir through horseradish cream, garnish with fresh parsley, and serve immediately. This hearty stew is sure to be a comforting highlight on any cold night.