Mary Berry makes beef stew tastier by stirring in 1 simple ingredient just before serving

With just 30 minutes of prep, Mary Berry’s beef stew is a hearty and largely hands-off autumn dinner.

The arrival of autumn ushers in chillier conditions, and beef stew serves as the ideal comforting meal to prepare during this time of year. Mary Berry’s beef stew recipe represents a classic British one-pot creation prepared by slowly simmering beef alongside onions, carrots, potatoes, and stock until all ingredients become soft and harmoniously combined.

The recipe emphasises straightforward components, consistent temperature, and time rather than complex methods.

While this meal requires a couple of hours to cook in the oven, the preparation time amounts to just 30 minutes.

Following several hours in the oven, the beef will become wonderfully tender, the vegetables will achieve perfect consistency, and the sauce will develop a luxuriously deep, savoury flavour. Even better, the recipe requires minimal attention once it’s in the oven, improves in flavour after a day or two, and freezes exceptionally well.

For added depth, Mary Berry incorporates ginger, paprika and horseradish, suggesting the stew be served alongside dauphinoise potatoes and green vegetables.

The horseradish lends a surprisingly subtle taste and velvety sauce, while the ginger and paprika provide a pleasant warmth.

Alongside the ingredients listed below, you’ll also require a shallow casserole dish suitable for oven use.

How to make Mary Berry’s beef stew

Ingredients (serves six)

• One tablespoon of sunflower oil
• 750g of braising steak, cut into 2cm cubes
• 25g of butter
• Two small leeks, trimmed and finely sliced
• One teaspoon of ground ginger
• Two teaspoons of paprika
• 40g of plain flour
• 425ml of good-quality hot beef stock
• Two tablespoons of Worcestershire sauce
• One small celeriac, peeled and cubed into 2cm pieces
• Two heaped tablespoons of hot horseradish cream
• Salt and freshly ground black pepper
• Chopped fresh parsley, to garnish

Method

Begin by heating the oil in a large ovenproof pan and sear the meat over high heat until browned on all sides. Remove using a slotted spoon and set aside before preheating the oven to 160C/140C Fan/Gas 3.

Add the butter and leeks to the pan without washing it, and cook for a few minutes. Sprinkle in the ginger, paprika and flour, stir and cook for a minute.

Pour in the stock and bring to the boil, stirring until thickened. Add Worcestershire sauce and season with salt and pepper.

Return the meat to the pan, bring to the boil, cover with a lid and simmer for a few minutes.

Transfer to the oven and cook for approximately one hour and 45 minutes to two hours. Once this time has elapsed, stir in the celeriac, bring back to the boil for a few minutes, then return to the oven for around 30 minutes until both the meat and celeriac are tender.

Stir in the horseradish cream, scatter with parsley and serve immediately.