medshi8 This rich, tender Mary Berry Beef and Mushroom Stew is made with braising steak, fresh chestnut mushrooms, and red wine, ready in under three hours. The glossy gravy thickens beautifully as the beef slowly simmers until it yields to a simple fork press. I love preparing this on a quiet Sunday afternoon when the weather turns crisp.
Why This Classic Works
Mary Berry has a knack for turning humble cuts of beef into incredibly luxurious meals. The secret lies in coating the meat with seasoned flour before searing, which naturally thickens the sauce later.
I used to skip the searing step to save time, but the stew always tasted flat. Taking those extra ten minutes to build a deep crust on the beef provides a deep savoury flavour that cannot be faked.
Mary Berry Beef and Mushroom Stew Ingredients
- 900g braising steak, cut into chunks
- 2 tbsp plain flour, seasoned with salt and pepper
- 3 tbsp vegetable oil
- 2 large onions, roughly chopped
- 3 medium carrots, peeled and thickly sliced
- 250g chestnut mushrooms, wiped clean and halved
- 300ml red wine
- 450ml beef stock
- 1 tbsp tomato purée
- 1 bay leaf
- 1 tsp fresh thyme leaves
How To Make Mary Berry Beef and Mushroom Stew
- Coat the beef: Toss the chunks of braising steak in the seasoned plain flour until completely coated.
- Sear the meat: Heat the oil in a large ovenproof casserole dish over medium-high heat and brown the beef in batches.
- Soften the vegetables: Remove the beef, lower the heat, and fry the onions and carrots for five minutes until lightly softened.
- Deglaze the pan: Pour in the red wine, scraping the bottom of the dish to release the flavourful browned bits.
- Combine and simmer: Return the beef to the dish, add the beef stock, tomato purée, bay leaf, and thyme, then bring to a boil.
- Slow cook: Cover with a tight-fitting lid and cook in a preheated oven at 160°C (140°C fan) for two hours.
- Add the mushrooms: Stir in the halved mushrooms and return to the oven for another thirty minutes until the meat is completely tender.
Recipe Tips
- Brown in batches: Overcrowding the pan causes the meat to steam instead of sear, resulting in a pale stew.
- Wipe the mushrooms: Never wash mushrooms under running water, as they absorb moisture and will dilute your rich gravy.
- Check the liquid level: Keep an eye on the stew halfway through cooking and add a splash of hot water if it looks too dry.
What To Serve With Beef and Mushroom Stew
Creamy mashed potatoes are the best companion for soaking up the dark, glossy gravy. You can also serve it with buttery green beans or roasted root vegetables for added crunch. A slice of crusty bread is essential to wipe the bowl clean.
How To Store
Keep leftover stew in an airtight container in the fridge for up to three days, as the flavour actually improves overnight. You can freeze this stew for up to three months in suitable containers, defrosting completely in the fridge before reheating gently on the hob.
FAQs
Can I use white mushrooms instead of chestnut?
Yes, regular button or white mushrooms work perfectly fine. Chestnut mushrooms simply offer a slightly nuttier flavour and firmer texture.
What can I substitute for red wine?
If you prefer not to use alcohol, you can use an equal amount of extra beef stock mixed with a splash of balsamic vinegar. Dark ale or stout also works beautifully as a substitute.
Why is my stew meat tough?
Tough meat usually means it hasn’t cooked long enough to break down the connective tissue. Return it to the oven for another thirty minutes and check again.
Can I make this in a slow cooker?
Absolutely, just transfer the seared meat and liquids to a slow cooker and cook on low for seven to eight hours. Add the mushrooms during the final hour of cooking.
Nutrition
- Calories: 450 kcal
- Total Fat: 18g
- Saturated Fat: 5g
- Cholesterol: 110mg
- Sodium: 680mg
- Total Carbohydrate: 15g
- Protein: 45g
Try More Recipes:
- Mary Berry Mushroom Quiche Recipe
- Mary Berry Mushroom Soup Recipe
- Mary Berry Mushroom Omelette with Ciabatta Recipe
Mary Berry Beef and Mushroom Stew
6
servings20
minutes3
hours50
minutes4
hours10
minutesMary Berry Beef and Mushroom Stew features tender, melt-in-the-mouth braising steak and earthy chestnut mushrooms simmered in a rich red wine gravy. Ready in just under three hours, this comforting British classic is a brilliant weekend supper.
Ingredients
900g braising steak, cut into chunks
2 tbsp plain flour, seasoned with salt and pepper
3 tbsp vegetable oil
2 large onions, roughly chopped
3 medium carrots, peeled and thickly sliced
250g chestnut mushrooms, wiped clean and halved
300ml red wine
450ml beef stock
1 tbsp tomato purée
1 bay leaf
1 tsp fresh thyme leaves
Directions
- 1. Coat the beef: Toss the chunks of braising steak in the seasoned plain flour until completely coated.
- 2. Sear the meat: Heat the oil in a large ovenproof casserole dish over medium-high heat and brown the beef in batches.
- 3. Soften the vegetables: Remove the beef, lower the heat, and fry the onions and carrots for five minutes until lightly softened.
- 4. Deglaze the pan: Pour in the red wine, scraping the bottom of the dish to release the flavourful browned bits.
- 5. Combine and simmer: Return the beef to the dish, add the beef stock, tomato purée, bay leaf, and thyme, then bring to a boil.
- 6. Slow cook: Cover with a tight-fitting lid and cook in a preheated oven at 160°C (140°C fan) for two hours.
- 7. Add the mushrooms: Stir in the halved mushrooms and return to the oven for another thirty minutes until the meat is completely tender.
