Mary Berrys Beef Stew Recipes
MARY BERRY'S BEST-EVER BEEF STEW ADDS ZIP TO WINTER NIGHTS
Dijon mustard and curry powder are the surprise ingredients in Mary Berry's Best-Ever Beef Stew
Provided by Parade
Categories Soup/Stew, Dinner
Time 30m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 325°F. In a large ovenproof skillet over medium-high; heat oil. Working in batches to avoid overcrowding pan, add beef. Cook 4-5 minutes or until golden brown, turning to cook evenly. Use a slotted spoon to transfer to a large paper-towel plate. Add onions and mushrooms to pan; sauté 3 minutes or until starting to soften. In a small bowl, combine flour, sugar, mustard, Worcestershire, curry powder and ⅓ cup stock. Whisk until smooth. Add remaining stock to pan; bring to a boil. Add about half of hot stock to mustard mixture; whisk until smooth. Pour into pan, whisking 1-2 minutes over high heat or until thickened. Season with salt and pepper. Add meat to pan. Bring to a boil, cover and transfer to oven for 1½-2 hours or until meat is fork tender. Meanwhile, cook carrots in boiling salted water 5-7 minutes or just until tender. Drain and rinse with cold water; drain. When meat is ready, place pan over medium-high heat. Bring to a boil. Add carrots; cook 5 minutes or until hot. Sprinkle with parsley, if desired.
Nutrition Facts :
MARY BERRY'S BEEF STEW
Mary Berry's warming beef stew flavoured with ginger, paprika and horseradish. It's lovely with dauphinoise potatoes and green vegetables. For this recipe you will need a 2 litre/3½ pint shallow ovenproof and flameproof dish or pan.
Provided by Mary Berry
Categories Main course
Yield Serves 6
Number Of Ingredients 13
Steps:
- 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 160C/140C Fan/Gas 3.
- Add the butter and leeks to the unwashed pan, and fry for a few minutes. Sprinkle in the ginger, paprika and flour, stir and cook for a minute. Stir 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 about 1¾-2 hours. After this time, stir in the celeriac, bring back to the boil for a few minutes then return to the oven for about 30 minutes, until the meat and celeriac are tender.
- Stir in the horseradish cream, sprinkle with parsley and serve at once.
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- Fry off the beef on a medium heat in a large pan, one which can also be used in the oven. When the beef is nicely browned, remove it and set aside.
- Add the ground ginger, paprika and flour to the leeks, covering the veg in the spices and flour. Stir for a minute.
- When incorporated, add the hot stock little at a time, scraping up the sediment at the bottom of the pan with each splash of stock. Add the Worcester sauce when all the stock has been added.
- Add the celeriac to the stew after the 1 hour and 30 mins has finished. Cook for a further 30 minutes.
- Serve with a parsley garnish and follow Mary by dishing up with dauphinoise potatoes and broccoli!
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