Mary Berry Beef Stew Recipe

Mary Berry Beef Stew recipe

Craving a warm and comforting meal that fills your kitchen with rich, savory aromas?

This Mary Berry Beef Stew is the perfect hearty dish for chilly evenings or Sunday dinners. It’s a classic British-style stew—slow-cooked until the beef is fork-tender, surrounded by soft vegetables and a thick, flavorful gravy. It’s a no-fuss recipe with big, satisfying results, making it a reliable go-to for any home cook.

What is Mary Berry’s Beef Stew?

Mary Berry Beef Stew is a traditional slow-cooked dish made with chunks of beef, onions, carrots, and herbs simmered in a rich gravy. The recipe reflects Mary Berry’s signature style—easy steps, wholesome ingredients, and comforting flavor. It’s usually oven-baked or simmered gently on the stovetop, bringing out the full depth of the ingredients.

Mary Berry Beef Stew

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Why You Should Try This Recipe

  • Classic comfort food – Perfect for family meals
  • Simple, everyday ingredients – No complicated items
  • One-pot convenience – Easy cooking and cleanup
  • Deep flavor – Rich gravy from slow cooking
  • Freezes well – Great for meal prepping
  • Adaptable – Add seasonal vegetables or red wine

Ingredients Needed to Make Mary Berry Beef Stew

  • 2 tablespoons vegetable oil
  • 800g stewing beef (like chuck or braising steak), cut into chunks
  • 2 tablespoons plain flour
  • 2 onions, sliced
  • 3 carrots, peeled and thickly sliced
  • 2 garlic cloves, minced
  • 2 tablespoons tomato purée
  • 500ml beef stock
  • 1 teaspoon Worcestershire sauce
  • 1 bay leaf
  • 1 teaspoon dried thyme or a few fresh sprigs
  • Salt and pepper, to taste

Equipment Needed

  • Heavy-based casserole dish or Dutch oven
  • Wooden spoon
  • Chopping board and knife
  • Measuring jug

Instructions to Make Mary Berry Beef Stew

Step 1: Preheat and Prepare

  • Preheat oven to 160°C (140°C fan) or 320°F.
  • Dust beef pieces lightly with flour, shaking off any excess.

Step 2: Brown the Beef

  • Heat 1 tablespoon of oil in a large casserole dish.
  • Brown the beef in batches until well colored. Remove and set aside.

Step 3: Sauté the Vegetables

  • Add another tablespoon of oil to the same dish.
  • Sauté onions and carrots for 5–6 minutes until slightly softened.
  • Add garlic and tomato purée, cook for 1 minute more.

Step 4: Deglaze and Combine

  • Return the beef to the dish.
  • Pour in beef stock and Worcestershire sauce.
  • Stir in herbs, bay leaf, and season with salt and pepper.

Step 5: Slow Cook

  • Cover with a lid and transfer to the oven.
  • Cook for 2.5 to 3 hours, stirring once or twice, until the beef is tender and the gravy has thickened.

Step 6: Serve

  • Remove bay leaf and thyme sprigs (if using).
  • Serve hot with mashed potatoes, crusty bread, or steamed greens.
Mary Berry Beef Stew recipe

What Goes Well With Mary Berry Beef Stew

  • Creamy mashed potatoes – Soaks up the flavorful gravy
  • Crusty bread or dinner rolls – Great for dipping
  • Steamed green beans or broccoli – Adds a light contrast
  • Buttered peas – A sweet, vibrant side
  • Roasted root vegetables – Enhances the earthy tones
  • Yorkshire pudding – Traditional British favorite
  • Rice or polenta – Alternative base to serve it over

Expert Tips for Making the Best Beef Stew

  • Use marbled beef cuts – Like chuck or brisket, for better texture
  • Don’t skip browning the meat – Adds deep, savory flavor
  • Simmer low and slow – Makes beef tender without drying it out
  • Add flour early – It thickens the gravy as it cooks
  • Use fresh herbs when possible – Enhances the aroma
  • Taste and adjust seasoning near the end – Flavors deepen as it cooks
  • Let it rest 10 minutes before serving – Improves texture and taste

Easy Variations of Mary Berry Beef Stew

  • Add red wine – Replace part of the stock for richer depth
  • Make it gluten-free – Use cornflour or gluten-free flour
  • Try with lamb – Use diced lamb shoulder for a twist
  • Add mushrooms or turnips – For extra heartiness
  • Include parsnips or swede – More traditional British root veg
  • Spice it up – Add a pinch of paprika or chili flakes
  • Use a slow cooker – Cook on low for 7–8 hours

Best Practices to Store Mary Berry Beef Stew

  • Cool stew completely before storing – Avoids condensation
  • Transfer to airtight containers – Keeps it fresh
  • Refrigerate for up to 3 days – Flavors improve over time
  • Label with date – Helps with meal planning
  • Freeze for up to 3 months – Portion before freezing for ease
  • Defrost overnight in the fridge – Ensures even reheating

Best Practices to Reheat Mary Berry Beef Stew

  • Reheat gently on the stovetop – Use low heat and stir often
  • Add a splash of water or stock – To loosen a thickened stew
  • Microwave in short bursts, covered – Stir in between
  • Avoid high heat – Prevents meat from becoming tough
  • Add fresh herbs after reheating – Brightens the flavor
  • Serve with fresh sides – Like mashed potatoes or rice

How Can I Make Mary Berry’s Beef Stew Healthier?

  • Trim visible fat from beef – Reduces saturated fat
  • Use low-sodium stock – Controls salt intake
  • Add more vegetables – Boosts fiber and nutrition
  • Use olive oil instead of vegetable oil – Healthier fat source
  • Skip flour or use whole wheat flour – Adds more fiber
  • Reduce portion size – Serve with a light salad
  • Limit salt, add herbs – Let natural flavors shine

Nutrition Value (per serving, approx.):

  • Calories: 420
  • Fat: 22g
  • Carbohydrates: 15g
  • Protein: 40g
  • Fiber: 4g
  • Sodium: 600mg

FAQs

What cut of beef is best for making Mary Berry’s beef stew?

Chuck steak or braising steak works best for beef stew. These cuts are tough but become tender and flavorful when slow-cooked.

Do I need to brown the beef before stewing?

Yes, browning the beef first adds depth and richness to the stew. It also helps seal in juices and enhances the overall flavor of the dish.

Can I make this beef stew in a slow cooker?

Yes, you can transfer everything to a slow cooker after browning the meat and sautéing the vegetables. Cook on low for 7–8 hours or on high for 4–5 hours.

How do I thicken the stew if it’s too runny?

Mix 1 tablespoon of flour or cornstarch with a splash of cold water, then stir it into the stew and simmer for 5–10 minutes until it thickens.

Final Words

This Mary Berry Beef Stew brings warmth, richness, and classic comfort to your table. It’s the kind of dish that feels like home—hearty, satisfying, and perfect for sharing.

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Mary Berry Beef Stew

Mary Berry Beef Stew Recipe

  • Author: Ekani Ella
  • Prep Time: 20
  • Cook Time: 120
  • Total Time: 2 hours 20 minutes
  • Yield: 4
  • Category: Main Course
  • Method: Slow-cooked
  • Cuisine: British

Description

Mary Berry Beef Stew is a traditional slow-cooked dish made with chunks of beef, onions, carrots, and herbs simmered in a rich gravy. The recipe reflects Mary Berry’s signature style—easy steps, wholesome ingredients, and comforting flavor. It’s usually oven-baked or simmered gently on the stovetop, bringing out the full depth of the ingredients.


Ingredients


  • 2 tablespoons vegetable oil


  • 800g stewing beef (like chuck or braising steak), cut into chunks


  • 2 tablespoons plain flour


  • 2 onions, sliced


  • 3 carrots, peeled and thickly sliced


  • 2 garlic cloves, minced


  • 2 tablespoons tomato purée


  • 500ml beef stock


  • 1 teaspoon Worcestershire sauce


  • 1 bay leaf


  • 1 teaspoon dried thyme or a few fresh sprigs


  • Salt and pepper, to taste



Instructions

Step 1: Preheat and Prepare

  • Preheat oven to 160°C (140°C fan) or 320°F.

  • Dust beef pieces lightly with flour, shaking off any excess.

Step 2: Brown the Beef

  • Heat 1 tablespoon of oil in a large casserole dish.

  • Brown the beef in batches until well colored. Remove and set aside.

Step 3: Sauté the Vegetables

  • Add another tablespoon of oil to the same dish.

  • Sauté onions and carrots for 5–6 minutes until slightly softened.

  • Add garlic and tomato purée, cook for 1 minute more.

Step 4: Deglaze and Combine

  • Return the beef to the dish.

  • Pour in beef stock and Worcestershire sauce.

  • Stir in herbs, bay leaf, and season with salt and pepper.

Step 5: Slow Cook

  • Cover with a lid and transfer to the oven.

  • Cook for 2.5 to 3 hours, stirring once or twice, until the beef is tender and the gravy has thickened.

Step 6: Serve

  • Remove bay leaf and thyme sprigs (if using).

  • Serve hot with mashed potatoes, crusty bread, or steamed greens.


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