Mary Berry Beef Stew Recipe

This Mary Berry Beef Stew Recipe is a comforting, slow-cooked classic with tender chunks of beef, soft vegetables, and a rich, well-rounded gravy. It is the kind of meal that fills the kitchen with warmth and promises a satisfying dinner at the end of the day. The flavour is deep and savoury without being heavy, making it perfect for family dinners, colder evenings, or relaxed weekend cooking. Prepared on the hob or in the oven, this stew improves with time and tastes even better the next day.

What Is Mary Berry Beef Stew?

Mary Berry’s beef stew is a traditional British one-pot dish made by gently cooking beef with onions, carrots, potatoes, and stock until everything becomes tender and well-blended. Inspired by Mary Berry’s calm, practical approach, the recipe focuses on simple ingredients, steady heat, and patience rather than complicated techniques.

Why This Recipe Is Worth Trying

• Tender beef texture – Slow cooking breaks the meat down gently.
• Rich, savoury gravy – Deep flavour without overpowering seasoning.
• One-pot convenience – Easy cooking and minimal washing up.
• Make-ahead friendly – Tastes even better the next day.
• Classic comfort food – Familiar, filling, and reliable.

Essential Ingredients to Make Mary Berry Beef Stew

• Stewing beef – 900 g, cut into large chunks
• Plain flour – 2 tablespoons
• Salt and black pepper – to taste
• Vegetable oil – 2 tablespoons
• Onions – 2 large, sliced
• Carrots – 3–4, cut into chunks
• Potatoes – 3 medium, peeled and diced
• Garlic – 2 cloves, crushed
• Tomato purée – 2 tablespoons
• Beef stock – 750 ml
• Bay leaves – 2
• Fresh thyme – a few sprigs

Handy Kitchen Tools for Best Results

• Large casserole dish or heavy pot – Ensures even cooking.
• Wooden spoon – Helps scrape flavour from the base.
• Sharp knife – For clean, even cuts of beef and vegetables.
• Measuring jug – Keeps liquid quantities accurate.

Step-by-Step Guide to Making Mary Berry Beef Stew

• Prepare the beef – Toss the beef in flour, salt, and pepper.
• Brown the meat – Heat oil and brown beef in batches until well coloured.
• Soften the onions – Add onions to the same pot and cook until lightly golden.
• Add garlic and tomato purée – Stir briefly to release flavour.
• Build the stew – Return beef to the pot and add carrots and potatoes.
• Pour in stock – Add beef stock, bay leaves, and thyme.
• Simmer gently – Cover and cook slowly until the beef is tender.
• Check seasoning – Adjust salt and pepper before serving.

What I Got Wrong (And How I Fixed It)

• Tough beef – Cooking too fast was the issue; lower heat solved it.
• Thin gravy – Letting the stew simmer uncovered thickened it naturally.
• Burnt base – Browning beef in batches prevented sticking.
• Flat flavour – A longer simmer improved depth.

Healthier Version of Mary Berry Beef Stew

• Lean beef choice – Reduces excess fat.
• More vegetables added – Boosts nutrition and volume.
• Less oil used – Browning carefully avoids excess fat.
• Smaller portions served – Keeps the meal balanced.

Ingredient Substitutions for Mary Berry Beef Stew

• Parsnips instead of potatoes – Slightly sweeter finish.
• Red wine instead of some stock – Adds richness.
• Chicken stock – Works in a lighter version.
• Fresh rosemary – Alternative herb to thyme.

Pairing Ideas: What to Serve With Mary Berry Beef Stew

• Mashed potatoes – Classic and comforting.
• Crusty bread – Ideal for soaking up gravy.
• Steamed greens – Adds freshness.
• Butter beans or peas – Gentle contrast in texture.
• Plain rice – Soaks up flavour well.

Expert Tips to Make Perfect Mary Berry Beef Stew

• Brown beef properly – Builds deep flavour.
• Cook low and slow – Prevents tough meat.
• Keep chunks large – Stops beef drying out.
• Use hot stock – Maintains steady cooking.
• Stir occasionally – Prevents sticking.
• Rest before serving – Improves flavour.
• Reheat gently – Keeps meat tender.

Creative Ways to Customize Mary Berry Beef Stew

• Mushroom addition – Adds earthy depth.
• Smoked paprika pinch – Gentle warmth.
• Barley stirred in – Makes it more filling.
• Dumpling topping – Turns it into a hearty bake.
• Chilli flakes – Adds subtle heat.

Storing Mary Berry Beef Stew the Right Way

• Cool completely first – Prevents condensation.
• Refrigerate in an airtight container – Keeps for up to 3 days.
• Freeze in portions – Ideal for future meals.
• Thaw overnight in the fridge – Best texture.

How to Reheat Mary Berry Beef Stew (If Needed)

Reheat gently on the hob over low heat, stirring occasionally. Add a splash of stock or water if the stew has thickened too much.

Nutritional Breakdown (Per Serving)

• Calories: Moderate
• Protein: High from beef
• Fat: Moderate
• Carbohydrates: From vegetables
• Iron: Naturally high in beef

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FAQs

Why is my beef stew tough instead of tender?

Beef stew turns tough when it is cooked too quickly or at a high heat. Use stewing beef, keep the heat low, and allow the stew to simmer gently for a longer time so the connective tissue breaks down and the meat becomes tender.

Should I brown the beef before making stew?

Yes, browning the beef is important. It adds depth of flavour and helps seal the surface of the meat. Brown the beef in batches so it colours properly instead of steaming.

How do I thicken beef stew naturally?

Coating the beef lightly in flour before browning helps thicken the gravy as it cooks. If the stew is still thin, simmer it uncovered for the last part of cooking to reduce and concentrate the sauce.

Can beef stew be made ahead of time?

Yes, beef stew is ideal for making ahead. The flavours deepen as it rests, and it often tastes even better the next day when gently reheated.

Wrapping It Up

Mary Berry Beef Stew is a dependable, deeply comforting dish that rewards patience and simple cooking. With tender beef, rich gravy, and familiar flavours, it is a recipe that fits effortlessly into everyday family meals and relaxed weekend dinners.