Forget your usual basic beef stew – Mary Berry has a truly spectacular method for transforming this humble dish into a memorable meal that will delight your family. The celebrated cook's approach creates wonderful layers of taste using surprisingly simple techniques that guarantee tender, melt-in-the-mouth meat every time.
The Secret to Spectacular Flavour
This is no ordinary casserole. Mary Berry's version is packed with deep, satisfying flavours that really stand out from standard recipes. The magic lies in using quality braising steak combined with a clever mix of herbs and unique ingredients that elevate the entire dish.
On the BBC Food website, this creation is described as a "warming beef stew flavoured with ginger, paprika and horseradish." These special additions give the rich gravy a lovely kick that transforms the whole eating experience.
Perfect Preparation and Cooking
The beauty of this recipe lies in its straightforward preparation. It takes just 30 minutes to get everything ready, then your oven does all the hard work for you. The final result is a pot of pure comfort that feels like a proper treat for chilly evenings at home.
Mary Berry recommends serving her beef casserole alongside dauphinoise potatoes and fresh green vegetables, calling this combination 'lovely' – a pairing that makes the meal feel extra special and complete.
Ingredients You'll Need
- 750g of braising steak, diced
- 425ml of beef stock
- 40g of plain flour
- 25g of butter
- Two leeks, finely sliced
- One celeriac, peeled
- Two tablespoons of Worcestershire sauce
- Two tablespoons of paprika
- Two tablespoons of hot horseradish cream
- One tablespoon of ground ginger
- One tablespoon of sunflower oil
- Salt and pepper, to season
- Chopped parsley, for garnish
Step-by-Step Method
- Begin by heating the oil in a large ovenproof pan and browning the meat over a high heat until it's golden on all sides. Remove with a slotted spoon and set aside.
- Preheat your oven to 160C/140C Fan/Gas Mark 3.
- Add the butter and leeks to the same pan (don't wash it) and cook gently for several minutes. Sprinkle in the ginger, paprika and flour, stir well and cook for a minute.
- Pour in the stock and bring everything to the boil, stirring as it thickens. Add Worcestershire sauce and season with salt and pepper.
- Put the meat back into the pan, bring it up to the boil, pop a lid on top and let it bubble gently for a few minutes. Then transfer it to the oven and leave it to cook for around one hour and 45 minutes to two hours.
- Add the celeriac, bring everything back to the boil for a few minutes, then return it to the oven for about 30 minutes, until both the meat and celeriac are lovely and tender.
- Stir through the horseradish cream, scatter over some parsley and serve straightaway with your chosen accompaniments.
This Mary Berry beef casserole represents the perfect winter warmer – a dish that combines simplicity with spectacular results. The unique flavour combination of ginger, paprika and horseradish creates a gravy with real character, while the slow cooking ensures beautifully tender meat that falls apart at the touch of a fork.
