Mary Berry Beef Stew Recipe

Name: Mary Berry Beef Stew Recipe
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Ingredients: 1.2kg stewing beef (chuck or brisket), cut into 4cm chunks; 2 tsp fine sea salt; 1 tsp freshly ground black pepper; 3 tbsp plain flour; 3 tbsp olive oil (or 2 tbsp oil + 20g butter); 2 large onions, sliced; 2 celery sticks, sliced; 4 garlic cloves, crushed; 2 tbsp tomato purée; 250ml red wine (or extra stock); 700ml beef stock (hot); 2 tbsp Worcestershire sauce; 2 bay leaves; 1 tsp dried thyme (or 3 thyme sprigs); 4 large carrots, cut into thick chunks; 2 parsnips, cut into thick chunks (optional); 150g mushrooms, halved (optional); 2 tbsp chopped parsley, to finish

This is a classic British beef stew made with properly browned beef, a rich gravy, and tender root vegetables that soak up every bit of flavour. The texture is thick and silky, with melt-in-the-mouth beef and carrots that stay pleasantly sweet. It’s an easy, steady recipe that rewards you for taking a few minutes to brown the meat well. Total time is about 2 hours 50 minutes, most of it hands-off while the stew gently braises in the oven.

Ingredients

For the beef stew

1.2kg stewing beef (chuck or brisket), cut into 4cm chunks
2 tsp fine sea salt
1 tsp freshly ground black pepper
3 tbsp plain flour
3 tbsp olive oil (or 2 tbsp oil + 20g butter for extra richness)
2 large onions, sliced
2 celery sticks, sliced
4 garlic cloves, crushed
2 tbsp tomato purée
250ml red wine (or replace with extra stock)
700ml beef stock, hot
2 tbsp Worcestershire sauce
2 bay leaves
1 tsp dried thyme (or 3 thyme sprigs)
4 large carrots, cut into thick chunks
2 parsnips, cut into thick chunks (optional)
150g mushrooms, halved (optional)

To finish

2 tbsp chopped fresh parsley
Extra salt and pepper, to taste

How to Make Mary Berry Beef Stew Recipe

Prepare the oven: Preheat the oven to 180°C or 160°C fan. Set a shelf in the middle so the casserole cooks evenly and the gravy reduces gently.
Prepare the beef: Pat the beef dry with kitchen paper (this helps it brown). Season with the salt and pepper, then toss with the flour until lightly coated.
Brown the beef: Heat 2 tablespoons of the oil in a large, heavy casserole dish over medium-high heat. Brown the beef in batches, giving each piece space. You want a deep brown crust, not grey steamed meat. Transfer browned beef to a plate.
Soften the onions and build flavour: Lower the heat to medium. Add the remaining oil if needed, then cook the onions and celery for 8 to 10 minutes until soft and lightly golden. Stir in the garlic for 1 minute, then stir in the tomato purée and cook for another minute.
Deglaze and mix the gravy: Pour in the red wine and scrape up the browned bits from the base of the pot. Simmer for 2 to 3 minutes, then add the hot stock, Worcestershire sauce, bay leaves, and thyme. Stir well so the flour blends smoothly into the liquid.
Assemble the stew: Return the beef (and any resting juices) to the pot. Add the carrots and, if using, the parsnips and mushrooms. Bring everything just to a gentle simmer on the hob.
Braise (oven cook): Cover with a tight-fitting lid and transfer to the oven. Cook for 2 to 2½ hours, stirring once halfway through, until the beef is tender enough to cut with a spoon.
Thicken and finish: If you want a thicker gravy, remove the lid for the last 15 to 20 minutes of cooking. Taste and adjust seasoning. Remove the bay leaves and thyme stems (if using fresh sprigs).
Rest and serve: Let the stew stand for 10 minutes before serving so the gravy settles and the flavours round out. Sprinkle with chopped parsley and ladle into warm bowls.

Tips

How do I stop beef stew from turning tough?

Use a cut meant for slow cooking (chuck, brisket, shin) and keep the braise gentle. If the beef is still chewy after the listed time, it usually just needs longer, not less. Add 15 to 20 minutes and check again.

Why is my stew watery, and how can I thicken it?

Two easy fixes: simmer uncovered for 10 to 20 minutes, or mash a few carrot pieces into the gravy. You can also mix 1 tbsp flour with 1 tbsp softened butter, stir it in, and simmer for 5 minutes.

Do I really need to brown the beef?

For the best flavour, yes. Browning creates a deeper, more savoury base and gives the gravy a richer colour. Do it in batches so the pan stays hot and the meat sears properly.

Can I make this without wine?

Absolutely. Replace the wine with extra stock and add 1 tsp balsamic vinegar or a squeeze of lemon at the end to brighten the flavour.

Serving Suggestions

Buttery mashed potatoes or creamy swede mash
Steamed greens (cabbage, broccoli, or green beans)
Crusty bread to mop up the gravy
Butter noodles or rice for an easy midweek option

Storage

Room Temperature

Cool the stew quickly and do not leave it out for more than 2 hours (1 hour if your kitchen is warm). Transfer to containers once it stops steaming.

Refrigerator

Store in an airtight container for up to 4 days. The gravy will thicken as it chills. Reheat gently on the hob with a splash of water or stock until piping hot throughout.

Freezing

Freeze for up to 3 months in freezer-safe containers. Thaw overnight in the fridge, then reheat slowly on the hob. If the sauce splits slightly, a gentle simmer and a good stir will bring it back together.

Nutrition

Calories: 520 kcal
Carbohydrates: 18 g
Protein: 44 g
Fat: 28 g
Saturated Fat: 9 g
Sodium: 980 mg

Disclaimer: Nutrition values are estimates and will vary depending on specific ingredients and portions.

FAQs

What is the best cut of beef for Mary Berry beef stew recipe?

A well-marbled slow-cooking cut is best, such as chuck, brisket, shin, or feather blade. These cuts become meltingly tender after a long, gentle braise and give you the richest gravy.

Can I make beef stew in a slow cooker instead of the oven?

Yes. Brown the beef and soften the onions first, then transfer everything to the slow cooker. Cook on LOW for 8 to 9 hours or HIGH for 4 to 5 hours, until the beef is tender.

How do I thicken beef stew without flour?

Simmer the stew uncovered to reduce the liquid, or mash a few pieces of potato or carrot into the gravy. You can also stir in a cornstarch slurry (1 tbsp cornflour mixed with 1 tbsp cold water) and simmer for 2 to 3 minutes.

Can I prepare this beef stew a day ahead?

Yes, and it often tastes even better the next day. Cool, refrigerate overnight, then reheat gently on the hob. Add a splash of stock if the gravy thickens too much in the fridge.

What vegetables work well in this stew?

Carrots, parsnips, swede, and mushrooms are all excellent. Add firmer root vegetables at the start of cooking, and keep softer vegetables (like peas) for the final 10 minutes so they stay bright and sweet.