Mary Berry transforms the humble beef stew into a culinary delight with her carefully crafted recipe that emphasizes layered flavours and tender, melt-in-your-mouth meat. This dish is anything but ordinary, using top-quality braising steak, fresh vegetables, and a harmonious blend of herbs and spices to create a rich and satisfying stew.
With only 30 minutes of prep and five easy steps, you’ll soon have a bubbling pot of this soul-warming dish ready to enjoy. The BBC Food website describes this stew as “warming beef stew flavoured with ginger, paprika, and horseradish,” highlighting its distinctive and bold taste.
Mary suggests serving the stew alongside creamy dauphinoise potatoes and crisp green vegetables for a perfect winter meal.
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Here’s how to make it:
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Heat oil in a large ovenproof pan and sear the braising steak over high heat until evenly browned. Remove the meat with a slotted spoon and set aside.
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Preheat your oven to 160°C/140°C Fan/Gas Mark 3.
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In the same pan (no need to clean it), melt butter and gently cook the leeks until soft. Sprinkle in ginger, paprika, and flour; stir and cook for a minute to develop the flavours.
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Gradually add stock, stirring continuously until the mixture thickens. Add Worcestershire sauce and season with salt and pepper. Return the beef to the pan, bring everything to a boil, cover, and let it simmer briefly. Transfer the pan to the oven and cook for 1 hour 45 minutes to 2 hours.
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Stir in celeriac, bring to a rolling boil for a few minutes, then return to the oven for another 30 minutes or until the meat and celeriac are tender. Finish by folding in horseradish cream, garnish with parsley, and serve immediately.
This recipe combines simplicity and depth, making it a beautifully comforting dish perfect for any cold evening.