Few dishes offer the comfort and satisfaction of a hearty beef stew, and whilst there are countless variations, Mary Berry’s version stands out for its simplicity and clever use of store cupboard staples. According to BBC Food, the recipe delivers: “Mary’s warming beef stew flavoured with ginger, paprika and horseradish. It’s lovely with dauphinoise potatoes and green vegetables.”
Serving six people, this dish is perfect for family meals and can be prepared in under two hours from start to finish. You’ll require a two-litre ovenproof and flameproof casserole dish, as the recipe involves browning meat on the hob before transferring to the oven for slow cooking, reports the Express.
Method:
Heat the oil in a large ovenproof pan and fry the meat over high heat until browned all over.
Remove with a slotted spoon and set aside. Preheat the oven to 160°C/140°C Fan.
Add the butter and leeks to the unwashed pan, frying for a few minutes before sprinkling in the ginger, paprika and flour. Stir and cook for one minute.
Pour in the stock and bring it to a boil, stirring until it thickens. Add Worcestershire sauce and season generously with salt and pepper.
Return the meat to the pan, bring it to a boil, cover with a lid and let it simmer for a few minutes.
Transfer it to the oven and cook for approximately one and three-quarters hours to two hours. After this time, stir in the celeriac, bring it back to a boil for a few minutes and then return it to the oven for about 30 minutes, until the meat and celeriac are tender.
Stir in the horseradish cream, sprinkle with parsley and serve immediately.
