Mary Berry Beef Stew – Rich, Tender, and Deeply Comforting

There’s something magic about the smell of beef stew bubbling away on a cold evening—it hits you like a hug when you come back into the kitchen. The first time I made Mary Berry’s beef stew, I was honestly just trying to use up a packet of reduced-price braising steak. I expected “fine.” What I got was absolute coziness in a pot.

That said, my first try nearly flopped. I rushed the browning step and ended up with a stew that tasted more boiled than bold. The gravy was pale, the meat was meh—and I thought, Well, Mary wouldn’t have served this. So I went back, slowed it all down, added a few tweaks of my own, and finally nailed that thick, glossy gravy and fall-apart beef. Let me show you how I fixed that.

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Why This One Works So Well

What sets this stew apart is how it builds flavour in layers. Most recipes chuck everything in and hope for the best, but here’s what makes a difference:

• Browning the beef in batches creates a rich base. It’s tempting to rush, but don’t. Crowded pans steam, not sear.
• Tomato purée and a bit of flour go in early, thickening the sauce from the get-go.
• And a sneaky splash of Worcestershire sauce lifts the whole thing with umami depth. I didn’t think 1 teaspoon could matter—but it absolutely does.

It’s simple, yes—but not lazy. That’s Mary’s brilliance.

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INGREDIENTS + WHY THEY MATTER

• Stewing beef (800g) – I use chuck or shin; they break down beautifully over time. Tried rump once—it stayed chewy.
• Plain flour (2 tbsp) – Helps thicken the gravy as it simmers. Skipped it once and ended up with beef soup.
• Tomato purée (2 tbsp) – Adds colour and a subtle tang that balances the richness.
• Beef stock (500ml) – Go for low-salt if possible. Good stock = good stew.
• Worcestershire sauce (1 tsp) – Game-changer. Just trust me.
• Bay leaf + thyme – Earthy, comforting, and traditional. Fresh thyme if you have it, but dried works too.
• Onions + carrots – They soften into the sauce, giving it body and sweetness.

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Want to Change It Up? Here’s How

• Gluten-free? Use cornflour instead of plain flour. Mix with cold water before adding.
• No beef? Lamb shoulder works well—just slightly sweeter.
• No Worcestershire? A dash of soy sauce and balsamic vinegar comes close (tested on a whim—it worked!).
• Add-ins? I’ve thrown in mushrooms, parsnips, and even a splash of red wine. All good. Just don’t overdo it.

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MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Stew was bland	Skipped browning the meat	Brown in batches—get that deep, dark crust
Meat was tough	Used quick-cook cuts or rushed cooking	Stick to chuck/shin + low-and-slow for tenderness
Sauce too watery	Didn’t add enough flour or reduced it	Use the flour + simmer uncovered at the end if needed
Vegetables too mushy	Cut too small	Keep veg in chunky pieces—they hold shape better

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HOW TO MAKE MARY BERRY’S BEEF STEW

Step 1: Prep Oven + Meat

• Preheat oven to 160°C (140°C fan) / 320°F.
• Toss beef with flour and a good pinch of salt and pepper.

Step 2: Brown in Batches

• Heat 1 tbsp oil in a heavy casserole. Brown beef in single layer batches. Set aside.

Step 3: Build Flavour Base

• Add another tbsp oil. Cook onions and carrots for 5–6 mins until soft.
• Stir in garlic and tomato purée—cook 1 min more (until it smells rich, not raw).

Step 4: Combine & Simmer

• Return beef to pan. Add stock, Worcestershire, herbs.
• Bring to a gentle simmer, then cover and transfer to oven.

Step 5: Low and Slow Bake

• Bake for 2½–3 hours. Stir once or twice. It’s ready when beef falls apart with a fork and the sauce coats a spoon.

Step 6: Serve

• Remove bay leaf and thyme stalks.
• Taste for salt. Serve with mash, bread, or whatever comfort looks like to you.

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TIPS FROM MY KITCHEN

• I brown the meat in my ancient cast iron pot—it gives the best crust.
• My oven runs cold, so I give it a little longer—closer to 3 hours.
• If I have leftover red wine, I add 100ml to the stock—absolutely lush.
• Letting it sit for 10 mins before serving mellows everything beautifully.

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STORAGE + SERVING

• Fridge: Keeps 3 days. Tastes even better on day 2.
• Freezer: Freeze in portions, up to 3 months. Defrost overnight in fridge.
• To Reheat: Gently on the hob with a splash of stock or water. Microwave is fine, but stir halfway.
• Serve with: Mash, steamed greens, Yorkshire puds—or spooned over buttery rice.

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FAQs

Q: Can I use a slow cooker?
A: Absolutely. Brown everything first, then cook on low for 7–8 hours.

Q: My stew’s too thin—what now?
A: Mix 1 tbsp cornflour with cold water and stir it in. Simmer for 5–10 mins.

Q: Can I make this ahead?
A: Yes—and you should. The flavour deepens overnight.

Q: Can I skip tomato purée?
A: Technically yes, but it adds colour and a slight sharpness. Without it, the stew’s a bit flat.

Q: What veg can I add?
A: Mushrooms, parsnips, swede, or even a tin of beans. Just keep chunks big so they don’t dissolve.