Mary Berry Beef Stew Recipe

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This hearty beef stew recipe is the ultimate comfort food for chilly days. Tender chunks of beef are slowly simmered in a rich, savoury broth with potatoes, carrots, celery, onions, and peas until everything is perfectly soft and full of flavour.

Serve it with warm bread or biscuits to soak up every last bit of the delicious gravy.

Beef stew is a timeless dish enjoyed across many cultures. While there are variations like Hungarian goulash or lighter soup versions, this classic recipe remains a go-to for its rich taste and satisfying ingredients.

Course: DinnerCuisine: British

Servings

servings

Prep time

minutes

Cooking time

hour

minutes

Calories

440

kcal

Ingredients

2 pounds stewing beef, trimmed and cubed
3 tablespoons all-purpose flour
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon black pepper
3 tablespoons olive oil (plus extra if needed)
1 onion, chopped
6 cups beef broth
½ cup red wine (optional)
1 pound potatoes, peeled and cubed
4 carrots, cut into chunks
4 celery stalks, chopped
3 tablespoons tomato paste
1 teaspoon dried rosemary (or fresh sprig)
2 tablespoons cornstarch (as needed)
2 tablespoons water (as needed)
¾ cup peas

Directions

In a bowl, combine flour, garlic powder, salt, and pepper. Coat the beef evenly in this mixture.
Heat olive oil in a large pot over medium-high heat. Brown the beef in batches, then set aside.
Add onions to the pot and cook until softened, about 3 minutes.
Pour in the beef broth and wine, scraping up any browned bits from the bottom.
Return the beef to the pot and add potatoes, carrots, celery, tomato paste, and rosemary.
Reduce heat, cover, and simmer for about 1 hour, or until the beef is tender.
Mix cornstarch and water to form a slurry. Slowly stir into the stew until it thickens to your liking.
Add peas and simmer for another 5–10 minutes. Adjust seasoning and serve warm.

Notes

If the beef isn’t tender after 60 minutes, continue cooking for another 15–20 minutes
Stew meat can vary in tenderness depending on the cut
Adjust thickness by adding more slurry if needed

How To Make This Beef Stew Recipe

Browning the beef before adding liquid is key to building deep flavour. This step creates a caramelised crust on the meat, adding richness to the final dish.

As the stew cooks, the vegetables soften and the broth becomes more concentrated, creating a comforting, full-bodied flavour. Add quick-cooking vegetables like peas toward the end to keep them fresh and vibrant.

This recipe is also great for using up leftover vegetables—simply chop and add them during cooking.

How To Thicken Beef Stew

The stew naturally thickens from the potatoes and the flour coating on the beef, but you can easily make it richer.

You can mash some of the vegetables directly in the pot or use flour or cornstarch for a thicker consistency. A cornstarch slurry is one of the easiest and most reliable methods.

How to Make a Slurry

Mix equal parts cornstarch and water until smooth.

Gradually pour the mixture into the simmering stew while stirring until it reaches your preferred thickness. Let it boil for 1–2 minutes to remove any starchy taste.

If the slurry sits too long, stir it again before adding, as it may separate.

Can You Freeze Beef Stew?

Yes, beef stew freezes very well. Store it in airtight containers or freezer bags in individual portions for convenience.

Thaw overnight in the refrigerator or gently reheat from frozen, stirring occasionally.

What To Serve With Beef Stew

Beef stew is a complete meal on its own, but it pairs beautifully with:

Fresh bread or dinner rolls
Buttermilk biscuits
Garlic bread or crescent rolls
Mashed potatoes
Crackers or saltines

FAQs

Why do you need to brown the beef before making stew?
Browning the beef adds a deep, rich flavour to the stew by creating a caramelised crust on the surface of the meat. This step enhances the overall taste and shouldn’t be skipped.

How can I thicken my beef stew?
You can thicken beef stew using a cornstarch slurry made from equal parts cornstarch and water. Stir it into the simmering stew until it reaches your desired consistency. You can also mash some of the vegetables for a more natural thickening method.

Can beef stew be frozen?
Yes, beef stew freezes very well. Let it cool completely, then store it in airtight containers or freezer bags. Thaw overnight in the fridge and reheat gently before serving.

How long should beef stew cook for best results?
Beef stew should simmer for about 60–90 minutes, or until the beef becomes tender and the flavours have fully developed. Cooking it longer at a low temperature will result in even more tender meat.