This Mary Berry Beef Stew is a soulful, slow-cooked hug—the exact dish I crave when the evenings draw in and I want a kitchen filled with rich, savory aromas. A combination of melt-in-the-mouth beef chunks, tender root vegetables, and a thick, glossy gravy, it is a timeless masterpiece of British home cooking. This recipe relies on a gentle braise to transform humble ingredients into a luxurious, one-pot wonder that warms you from the inside out, making every spoonful feel like pure comfort.
Mary Berry Beef Stew Recipe Ingredients
- 2 lbs (900g) braising steak, cut into 1-inch (2.5cm) cubes
- 1/4 cup (30g) all-purpose flour, seasoned with salt and pepper
- 3 tbsp sunflower or vegetable oil
- 2 large onions, roughly chopped
- 3 large carrots, sliced into thick rounds
- 2 celery sticks, sliced
- 2 cups (500ml) high-quality beef stock
- 1 cup (250ml) dry red wine (or extra beef stock)
- 1 tbsp Worcestershire sauce
- 1 tbsp tomato paste
- 2 bay leaves
- 1 tsp dried thyme
- Salt and freshly ground black pepper
How To Make Mary Berry Beef Stew Recipe
- Preheat and Prep: Preheat your oven to 160°C (325°F/Gas 3). Toss the beef cubes in the seasoned flour until they are evenly coated.
- Brown the Beef: Heat 2 tablespoons of the oil in a large, heavy-based ovenproof casserole dish (Dutch oven). Brown the beef in batches over high heat until dark and caramelized. Remove the meat with a slotted spoon and set aside.
- Sauté the Vegetables: Add the remaining tablespoon of oil to the same pot. Add the onions, carrots, and celery. Sauté for about 5–8 minutes over medium heat until the onions begin to soften and take on a golden color.
- Build the Liquid Base: Stir in the tomato paste and cook for 1 minute. Pour in the red wine and beef stock, scraping the bottom of the pan to release all the flavorful browned bits. Add the Worcestershire sauce, bay leaves, and thyme.
- Combine: Return the browned beef and any accumulated juices to the pot. Bring the liquid to a gentle boil, ensuring the meat is mostly submerged.
- Slow Braise: Cover with a tight-fitting lid and transfer to the preheated oven. Bake for 1½ to 2 hours, or until the beef is fork-tender and the sauce has thickened into a rich gravy.
- Finish: Remove from the oven and discard the bay leaves. Taste and adjust the seasoning with salt and pepper before serving hot.
Recipe Tips
- Don’t Overcrowd: Brown the meat in batches. If the pan is too full, the temperature drops and the meat will steam rather than sear, losing that essential deep “umami” flavor.
- Choosing the Beef: Braising steak, chuck, or beef skirt are the best cuts. They have enough connective tissue to break down into a silky texture during the long, slow cook.
- The Flour Coating: Tossing the beef in flour before searing serves two purposes: it helps with browning and acts as a natural thickener for the stew as it braises.
- Wine Substitution: If you prefer not to use wine, simply replace it with an equal amount of beef stock and add a teaspoon of balsamic vinegar for a similar acidic depth.
What To Serve With Mary Berry Beef Stew
- Creamy, buttery mashed potatoes (the ultimate gravy-soaking base)
- Steamed green beans or buttered kale
- Warm, crusty bread or herb dumplings
- A glass of the same red wine used in the cooking process
How To Store Mary Berry Beef Stew
- Refrigerate: Stew is famous for being even better the next day. Store in an airtight container for up to 3 days.
- Reheat: Reheat gently on the stovetop over low heat, adding a splash of water or stock if the gravy has become too thick in the fridge.
- Freeze: This stew freezes beautifully for up to 3 months. Thaw completely in the refrigerator overnight before reheating.
Mary Berry Beef Stew Nutrition Facts
- Calories: ~420 kcal (per serving)
- Carbohydrates: 18g
- Protein: 42g
- Fat: 18g
- Fiber: 3g
- Sugar: 5g
Nutrition information is estimated based on 6 servings.
FAQs
Yes! Once you have combined all the ingredients and brought them to a boil, turn the heat to the lowest setting, cover with a lid, and simmer very gently for 1.5 to 2 hours. Stir occasionally to make sure nothing sticks to the bottom.
Absolutely. If you want a “true” one-pot meal, add 1 lb of peeled, cubed waxy potatoes (like Yukon Gold or Maris Piper) at the same time you return the meat to the pot.
If the beef is tough, it simply needs more time. Braising steak requires a slow cook to break down the fibers. If it’s not tender after 1.5 hours, give it another 30 minutes.
Try More Recipes:
- Mary Berry Beef Chow Mein Recipe
- Mary Berry Beef Casserole Recipe
- Mary Berry Highland Steak Pie Recipe
Mary Berry Beef Stew Recipe
Description
A classic, slow-braised British beef stew with root vegetables in a rich, savory red wine gravy.
Ingredients
Instructions
- Coat beef in seasoned flour and brown in batches; set aside.
- Sauté chopped onions, carrots, and celery until soft.
- Stir in tomato paste, then deglaze with wine and stock.
- Return meat to the pot with herbs and seasoning.
- Cover and bake at 160°C for 1.5 to 2 hours until the beef is tender.
- Serve hot over mashed potatoes.
Notes
- For a richer color, you can add a teaspoon of gravy browning.
- If the stew is too thin at the end, simmer it uncovered on the stovetop for 10 minutes.
- Use a waxy potato if adding them to the stew to ensure they don’t disintegrate.
