MARY BERRY'S BEEF BOURGIGNON
Try Mary Berry's delicious beef bourgignon for the perfect family Sunday lunch.
Categories dinner party comfort food dinner
Time 3h
Yield 6-8
Number Of Ingredients 15
Steps:
- Preheat the oven to 160C/gas mark 3. Place the oil in a flameproof casserole over a high heat. Dice the beef, add to the pan and brown on all sides (you will need to do this in batches). Transfer the meat to the plate.
- Cut the bacon into small pieces and add to the pan with the onion and garlic and fry until the bacon is starting to brown. In a separate wide based pan, pour in the wine and boil to reduce by half.
- Sprinkle the flour over the onion mixture and then pour over the reduced wine, the brandy, and half the stock. Stir until combined and thickened, and bring to the boil.
- Add the remaining stock, return the meat to the pan, season with salt and pepper and add the thyme. Bring to the boil, cover with a lid and transfer to the preheated oven for about 1 1/2 - 2 hours.
- When the cooking time is almost up, cut the mushrooms in half and fry over a medium heat in another pan with the butter for about 2 minutes.
- Peel the pickling onions and add them to the pan, tossing together. Add the mushrooms and onions to the casserole and then continue to cook for a further 40 minutes, or until the meat is completely tender. Sprinkle with parsley and serve hot from the oven.
MARY BERRY'S BEEF STEW
Mary Berry's warming beef stew flavoured with ginger, paprika and horseradish. It's lovely with dauphinoise potatoes and green vegetables. For this recipe you will need a 2 litre/3½ pint shallow ovenproof and flameproof dish or pan.
Provided by Mary Berry
Categories Main course
Yield Serves 6
Number Of Ingredients 13
Steps:
- Heat the oil in a large ovenproof pan and fry the meat over high heat until browned all over. Remove with a slotted spoon and set aside.
- Preheat the oven to 160C/140C Fan/Gas 3.
- Add the butter and leeks to the unwashed pan, and fry for a few minutes. Sprinkle in the ginger, paprika and flour, stir and cook for a minute. Stir in the stock and bring to the boil, stirring until thickened. Add Worcestershire sauce and season with salt and pepper. Return the meat to the pan, bring to the boil, cover with a lid and simmer for a few minutes.
- Transfer to the oven and cook for about 1¾-2 hours. After this time, stir in the celeriac, bring back to the boil for a few minutes then return to the oven for about 30 minutes, until the meat and celeriac are tender.
- Stir in the horseradish cream, sprinkle with parsley and serve at once.
BEEF CASSEROLE WITH HORSERADISH AND MUSTARD
Mary Berry's hearty, slow-cooked beef casserole is perfect for the Christmas holidays. Serve with mash and seasonal veg.
Provided by Mary Berry
Categories Main course
Yield Serves 6
Number Of Ingredients 14
Steps:
- Heat 2 tablespoons of the oil in a deep, heavy-based, flameproof, lidded casserole over a high heat. Add the beef, in batches if necessary, and fry for 4-5 minutes, or until browned all over. Remove the meat from the casserole using a slotted spoon and set aside.
- Heat the remaining oil in the pan, add the onions and garlic and fry, stirring well, for 4-5 minutes, or until softened, scraping up any browned bits from the bottom of the casserole using a wooden spoon. Stir in the beef stock.
- In a large bowl, whisk the flour with a little of the wine until smooth, then gradually pour in the remaining wine, whisking until combined to a smooth batter with the consistency of double cream.
- Return the browned beef to the casserole, then pour over the wine and flour mixture. Bring to the boil, stirring until thickened, then add the Worcestershire sauce and sugar and season, to taste, with salt and freshly ground black pepper. Cover the casserole with the lid, reduce the heat until the mixture is simmering, and simmer very gently for 2 hours, stirring from time to time (alternatively, cook the casserole in a low oven).
- After 2 hours, add the mushrooms, return the mixture to the boil, then cover again, reduce the heat until the mixture is simmering, and simmer for a further ½ hour, or until the meat is tender.
- Mix the mustard, horseradish and double cream (if using) in a bowl until well combined. Just before serving, stir it into the beef casserole. Serve with mashed potatoes and steamed vegetables.
BEEF AND ALE STEW WITH HORSERADISH DUMPLINGS
Got a crowd to feed? Mary's hearty beef and ale stew recipe is perfect and the oven does most of the work for you. For this recipe you will need a deep ovenproof casserole dish with a lid.
Provided by Mary Berry
Categories Main course
Yield Serves 6-8
Number Of Ingredients 17
Steps:
- Preheat the oven to 160C/140C Fan/Gas 3.
- Heat 1 tablespoon oil in a deep ovenproof casserole dish over a high heat. Add the beef in batches and brown all over, adding more oil if needed. Transfer to a plate using a slotted spoon and set aside. Pour another tablespoon oil into the casserole dish, then add the shallots, carrots and mushrooms and fry for few minutes, stirring.
- Meanwhile, put the flour in a bowl, whisk in a little ale to make a smooth paste, then whisk in the rest of the ale.
- Return the beef to the casserole, then pour in the ale mixture and stock. Stir over a high heat until thickened and boiling. Stir in the onion marmalade, Worcestershire sauce, bay leaves and gravy browning (if using) and cook, stirring, for few minutes. Season with salt and pepper, cover, then bake for 2-2½ hours, or until the meat is tender.
- To make the dumplings, put the flour and suet in a bowl and season with salt and pepper. Gradually add 150ml/5fl oz water and stir to make a soft, sticky dough. Tip onto a floured work surface and gently knead until smooth.
- Flour a sheet of non-stick baking paper. Put the dough on top and roll out to about 15x25cm/6x8in. Spread over the horseradish cream and scatter with parsley. Roll up the dough, from the long side, to make a Swiss roll shape. Chill for 45 minutes, then slice into eight pieces.
- When the beef is tender, remove from the oven and increase the oven temperature to 220C/200Fan/Gas 7. Remove the bay leaves and add the dumplings. Return to the oven, without the lid, for 25 minutes, or until the dumplings are golden and puffed up. Serve the beef and ale stew piping hot.
MARY BERRY'S BEST-EVER BEEF STEW ADDS ZIP TO WINTER NIGHTS
Dijon mustard and curry powder are the surprise ingredients in Mary Berry's Best-Ever Beef Stew
Provided by Parade
Categories Soup/Stew, Dinner
Time 30m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 325°F. In a large ovenproof skillet over medium-high; heat oil. Working in batches to avoid overcrowding pan, add beef. Cook 4-5 minutes or until golden brown, turning to cook evenly. Use a slotted spoon to transfer to a large paper-towel plate. Add onions and mushrooms to pan; sauté 3 minutes or until starting to soften. In a small bowl, combine flour, sugar, mustard, Worcestershire, curry powder and ⅓ cup stock. Whisk until smooth. Add remaining stock to pan; bring to a boil. Add about half of hot stock to mustard mixture; whisk until smooth. Pour into pan, whisking 1-2 minutes over high heat or until thickened. Season with salt and pepper. Add meat to pan. Bring to a boil, cover and transfer to oven for 1½-2 hours or until meat is fork tender. Meanwhile, cook carrots in boiling salted water 5-7 minutes or just until tender. Drain and rinse with cold water; drain. When meat is ready, place pan over medium-high heat. Bring to a boil. Add carrots; cook 5 minutes or until hot. Sprinkle with parsley, if desired.
Nutrition Facts :
MARY BERRY'S HOT MUSTARD SPICED BEEF CASSEROLE RECIPE
For an extra indulgent family casserole, try this hot, spicy beef casserole by Mary Berry. Dijon mustard, curry paste and chunks of steak made it wonderfully warming. Visit goodtoknow recipes ...
Provided by Mary Berry
Categories Dinner
Time 3h10m
Yield Serves: 6
Number Of Ingredients 14
Steps:
- Preheat the oven to 160˚C/325˚F/Gas Mark 3. Meanwhile, heat the oil in a large nonstick frying pan or casserole, add the cubes of meat, and fry quickly until golden brown all over. Remove with a slotted spoon and drain on kitchen paper. You may need to do this in batches.
- Add the onions and mushrooms to the pan and fry over a high heat, stirring occasionally, for 3 minutes or until starting to soften.
- Put the mustard, curry powder, sugar, Worcestershire sauce, and flour into a bowl and add 75ml (21⁄2fl oz) of the stock. Whisk by hand until smooth.
- Add the remaining stock to the pan and bring to the boil. Spoon about half the hot stock into the mustard mixture and whisk by hand to give a smooth paste. Pour the mixture back into the pan, whisking over a high heat until thickened.
- Season with salt and freshly ground black pepper, then return the meat to the pan. Bring to the boil, cover with a lid, and transfer to the oven for 2 - 2 1⁄2 hours or until the meat is tender.
- While the meat is cooking, cook the carrots in boiling salted water for a few minutes or until just tender. Drain and refresh in cold water.
- To serve, bring the casserole to the boil on the hob. Add the carrots, check the seasoning, and boil for a few minutes or until the carrots are hot. Sprinkle with parsley, if using, and serve.
Nutrition Facts : @context https
MARY BERRY'S IRISH STEW
The only recipe for Irish Stew you'll ever need, this gorgeous, hearty and comforting dish with tender lamb is from Mary Berry's cookbook, Classic.
Provided by Mary Berry
Categories Dinner
Number Of Ingredients 1
Steps:
- Cook time: 2-2½ hours, plus resting 1. Preheat the oven to 180°C/160°C Fan/Gas 4. 2. Season the flour with salt and pepper and then toss the lamb in the flour. Heat some of the oil in a wide-based flameproof and ovenproof casserole dish with a lid, then fry the lamb on all sides over a high heat for 4-6 minutes until golden. Fry the lamb in batches, adding more oil as needed and removing each batch with a slotted spoon to set aside while you cook the rest. 3. Add a little more oil to the pan, then tip in the onions, celery and carrots and fry over a medium-high heat for 4-5 minutes. Add the bay leaves and thyme and scatter the browned lamb over the top. Pour over the stock and bring to the boil. 4. Reduce the heat and arrange the potatoes on top. Season with salt and pepper as you layer the potato slices, gently pressing down so the liquid rises to cover them. 5. Cover with the lid and carefully transfer to the oven to cook for 1½-2 hours or until the lamb and potatoes are both tender. Increase the oven temperature to 200°C/180°C fan/Gas 6, remove the lid and cook for a further 8-10 minutes or until the potatoes are golden. 6. Allow to stand for 5 minutes and remove the bay leaves before serving with a leafy green vegetable, such as chard or cabbage. Mary's Classic Tips: * Ask your butcher to give you the bones from the filleted neck - perfect for making stock. Roast the bones for a fuller flavour, then cover with water and simmer with herbs and chopped vegetables for an hour. Freeze to use when you next make stew. * Check the stew after 1½ hours - you don't want it to dry out, particularly as it will be cooked for another 8-10 minutes.
More about "mary berrys beef stew recipes"
MARY BERRY’S BEST-EVER BEEF STEW - HERON EARTH
From heronearth.com
MARY BERRY’S BEEF AND ALE STEW WITH HORSERADISH SPIRAL ...
From blog.lakeland.co.uk
Estimated Reading Time 3 mins
- You will need a 4-litre (7-pint) deep flameproof and ovenproof casserole dish with a lid. Preheat the oven to 160°C/140°C fan/Gas 3.
- Heat 2 tablespoons of the oil in the casserole dish, add the beef and brown all over on a high heat – you will need to do this in batches, removing the meat with a slotted spoon as it is cooked and setting aside.
- Pour in a little more oil if needed and add the shallots with the carrots and mushrooms. Stir-fry over a high heat for 4–5 minutes.
- Measure the flour into a bowl and gradually whisk in the ale, slowly at first to make a smooth paste before adding the rest of the ale.
- Return the meat to the casserole dish, then pour in the flour mixture and the stock. Stir over a high heat until the liquid is thickened and bubbling. Add the onion marmalade/chutney, Worcestershire sauce, gravy browning (if using) and bay leaves.
- To make the dumplings, measure the flour and suet into a bowl and season with salt and pepper. Gradually stir in 125–150ml (4–5fl oz) of water to make a soft, sticky dough (see tip).
- Sprinkle flour on to a sheet of baking paper, sit the dough on top and roll into a rectangle about 15 x 25cm (6 x 10in). Spread the top with the horseradish sauce and scatter with the parsley.
- When the meat is tender, remove from the oven and increase the temperature to 220°C/200°C fan/Gas 7. Remove the lid from the casserole and arrange the dumplings, spiral side up and spaced apart, on top of the stew.
BEST MARY BERRY STEWS, CASSEROLES & HOT POTS | ONE-POT ...
From thehappyfoodie.co.uk
Estimated Reading Time 2 mins
HOW TO MAKE MARY BERRY'S CHRISTMAS BEEF STEW FROM A BERRY ...
From realitytitbit.com
Estimated Reading Time 3 mins
MARY BERRY'S MOROCCAN TAGINE-INSPIRED LAMB STEW | ONE-POT ...
From thehappyfoodie.co.uk
Cuisine MoroccanCategory Dinner, Main CourseServings 6
SLOW COOKER CHRISTMAS BEEF STEW FROM MARY BERRY'S ...
From slowcookblog.com
Estimated Reading Time 3 mins
BEEF AND SUN-DRIED TOMATO STEW | AROUND THE AGA
From aroundtheaga.com
Estimated Reading Time 2 mins
MARY BERRY'S RICH BEEF AND MUSHROOM STEW - YOU MAGAZINE
From you.co.uk
Estimated Reading Time 2 mins
MARY BERRY’S HORSERADISH AND MUSTARD BEEF CASSEROLE – RECIPE
From gudrunmusings.wordpress.com
Estimated Reading Time 3 mins
MARY BERRY'S FAMILY SUPPERS: RICH BEEF AND MUSHROOM STEW ...
From pinterest.co.uk
Estimated Reading Time 8 mins
MARY BERRY'S APPLE CAKE RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info
PORK STEW RECIPE MARY BERRY - TFRECIPES.COM
From tfrecipes.com
MARY BERRY ENTREES : MARY BERRY'S PANNA COTTA WITH ...
From faulknersherep.blogspot.com
GREEN TOMATO CHUTNEY RECIPE MARY BERRY : VIEW 20+ COOKING ...
From baking-with-applesauce.blogspot.com
MARY BERRY SLOW COOKER RECIPES
From tfrecipes.com
MARY BERRYS LAMB STEW RECIPES
From tfrecipes.com
BEEF COBBLER RECIPE MARY BERRY - TFRECIPES.COM
From tfrecipes.com
VENISON STEW RECIPE MARY BERRY - TFRECIPES.COM
From tfrecipes.com
IRISH STEW RECIPE : EPISODE +25 COOKING VIDEOS - PAN FRY ...
From pan-fry-ribeye.blogspot.com
MARY BERRY RECIPES ONLINE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
MARY BERRY'S BEST-EVER BEEF STEW — BEEF STEW RECIPE ...
From mastercook.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love