Mary Berry Beef Stew Recipe

This meltingly tender Mary Berry Beef Stew is made with braising steak, rich ale, and a secret spoonful of onion marmalade, ready in under 3 hours. The deep, glossy gravy coats every chunk of meat while the horseradish dumplings puff up golden and crisp on top. I love how the savory dumplings cut through the richness of the sauce.

The Secret To Getting It Right

I learned that the true trick to Mary’s depth of flavour isn’t just the ale, but the addition of caramelised onion chutney or marmalade. It brings a subtle sweetness that balances the bitterness of the beer perfectly, something I now do with all my beef stews to elevate the gravy without extra effort.

Another lesson was not to overcrowd the pan when browning the meat or the dumplings. If you rush the browning, the meat boils in its own juices instead of searing, and if you crowd the dumplings, they become heavy and soggy instead of crisping up into golden clouds.

Mary Berry Beef Stew Ingredients

• 1 kg braising steak (chuck steak), diced into large chunks
• 3 tbsp sunflower oil
• 250 g shallots, peeled and halved (or chopped onions)
• 2 large carrots, peeled and sliced
• 200 g button mushrooms, left whole or halved
• 50 g plain flour
• 500 ml ruby ale (like Guinness or a local bitter)
• 150 ml beef stock
• 2 tbsp caramelised onion chutney or marmalade
• 1 tbsp Worcestershire sauce
• 3 bay leaves
• Salt and freshly ground black pepper

For the Horseradish Dumplings:

• 175 g self-raising flour
• 75 g shredded suet (vegetable or beef)
• 2 tbsp creamed horseradish sauce
• Cold water, to mix

How To Make Mary Berry Beef Stew

1. Sear the Beef: Preheat your oven to 160°C (140°C Fan/Gas 3). Heat half the oil in a large flameproof casserole dish over high heat. Brown the beef in batches until deep golden brown on all sides, removing each batch with a slotted spoon to a plate.
2. Sauté the Vegetables: Add the remaining oil to the unwashed pan. Add the shallots, carrots, and mushrooms. Fry for 4-5 minutes over high heat until they start to take on colour.
3. Thicken the Sauce: Sprinkle the flour over the vegetables and stir to coat. Pour in the ale gradually, stirring constantly to prevent lumps, followed by the beef stock. Bring the liquid to a boil until it thickens slightly.
4. Simmer the Stew: Return the browned beef and any resting juices to the pot. Stir in the onion marmalade, Worcestershire sauce, and bay leaves. Season generously with salt and pepper. Cover with a lid and transfer to the oven for about 2 hours, or until the meat is tender.
5. Make the Dumplings: While the stew cooks, mix the self-raising flour, suet, and a pinch of salt in a bowl. Stir in the horseradish sauce and enough cold water (approx 4-5 tbsp) to form a soft, elastic dough. Shape into 8-10 balls.
6. Bake the Dumplings: Remove the stew from the oven and increase the heat to 220°C (200°C Fan/Gas 7). Remove the lid and arrange the dumplings on top of the stew, leaving space between them. Return to the oven uncovered for 20-25 minutes until the dumplings are golden and puffed.

Recipe Tips

• Don’t skip the browning: The deep brown colour on the meat provides the base flavour for the entire gravy. If the meat looks grey, the sauce will lack depth.
• Choose the right ale: A ruby ale or stout gives a rich, dark colour. If you prefer a lighter taste, you can use a golden ale, but the gravy will be paler.
• Dumpling texture: For lighter dumplings, handle the dough as little as possible. Overworking the gluten makes them tough rather than fluffy.
• Sauce consistency: If the sauce is too thick after the initial cooking, add a splash of water before putting the dumplings in. It should be glossy and coating, not gloopy.

What To Serve With Beef Stew

Since this stew already contains carrots, mushrooms, and dumplings, it is nearly a complete meal in itself. However, a side of steamed greens like tenderstem broccoli, cabbage, or green beans provides a fresh crunch that cuts through the rich, savoury ale gravy.

How To Store

This stew tastes even better the next day as the flavours have time to meld. Store leftovers in an airtight container in the fridge for up to 3 days. It freezes brilliantly for up to 3 months; just defrost thoroughly in the fridge before reheating gently on the hob.

FAQs

Can I make this alcohol-free?
Yes, replace the ale with an equal amount of extra beef stock. You might want to add a teaspoon of brown sugar or redcurrant jelly to replicate the depth that the ale usually provides.

Can I cook this in a slow cooker?
Absolutely. Brown the meat and veg first, then transfer everything to a slow cooker. Cook on Low for 6-8 hours. Add the dumplings during the last 45 minutes of cooking (they won’t be as crisp as oven-baked ones).

What is the best cut of beef to use?
Chuck steak or braising steak is best. These cuts have connective tissue that breaks down during slow cooking, keeping the meat moist. Lean stewing beef often dries out.

Why are my dumplings heavy?
Heavy dumplings are usually the result of over-mixing the dough or adding too much water. Mix until just combined and ensure the oven is hot enough (220°C) when you put them in to get a good rise.

Nutrition

• Calories: 580 kcal
• Total Fat: 28g
• Saturated Fat: 12g
• Cholesterol: 95mg
• Sodium: 650mg
• Total Carbohydrate: 42g
• Protein: 38g

Try More Recipes:

• Mary Berry Roast Potatoes Recipe
• Mary Berry Tomato Soup Recipe
• Mary Berry Nachos Grande Recipe