Timeless Classic Beef And Ale Stew | Mary Berry Everyday | Mary Berry

Have you got a crowd to feed? Mary’s hearty beef and ale stew recipe with horse radish dumplings is perfect and the oven does most of the work for you.

Contains Content from Mary Berry Everyday Episode 3.

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Mary Berry Everyday:

In this series Mary Berry celebrates the everyday food and ingredients she has always loved to cook. From hearty and wholesome ideas to those dishes which are just a little bit more indulgent, easy-to-make crowd pleasers, her best family classics and exciting ways to push the boat out when you want to show off.

Mary Berry proves that you don’t need an exotic larder or a chef’s repertoire to create delicious dishes. With her short cuts and secret tips, Mary shows how easy it is for the everyday to be elevated, pushing the ordinary into something extremely special.

To celebrate some of the everyday foods that have formed the cornerstone of her cooking over six decades, Mary travels to Scotland to enjoy the best of their everyday larder: venison, salmon and whisky – dons a white suit to try her hand at bee keeping in search of some delicious honey, a particular love of hers – pursues the history of the great British pie, and returns to her childhood when she teaches her own granddaughter to milk a goat and make her own goat’s cheese.

This is Mary Berry at her best. Delicious, inspirational food cooked with the flair, warmth, humour and endless energy of the country’s best loved cook.

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Here you will find daily uploads on all the best food tips, tricks, techniques and recipes from Mary Berry’s many cookery shows and a couple of guest stars to appear along the way.

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I’ve always been a fan of food that’s easy to make for a crowd. So, I’m making a timeless classic beef and ale stew. And this one is really special. Good quality brazing beef makes all the difference. And I’m going to fry it first of all until it’s a gorgeous golden brown color. [Music] because I have got it hot. I know it’s making an awful noise and an awful lot of spitting, but this is just what I want. Look at this pan. It’s browning beautifully quickly. Once all the meat is beautifully browned, keep the same pan to fry off the vegetables. I’ll have to have a just a little drop more. Pickling onions or small shellots go perfectly. In they go. Then it’s two carrots and 200 g of little button mushrooms. And I’ve left the stalk on. They’re nice and small. I love making stews. You can always do them ahead. It really is a winner. Now for the star ingredient. this wonderful ale. That’s what’s giving it the flavor. I’m going to use a whole bottle. That’s 500 mil. My secret to make a smooth velvety stew is to slowly whisk 50 g of flour with the ale. If you sprinkle the meat with flour, often it gets in the crevices and doesn’t really thicken it well. Whereas, if you do it this way, every little grain of flour is used to thicken the casserole. Don’t worry, all the bubbles will go. So, pour it in all at once. In goes 150 mil of beeftock. And then for a full flavor, some rich onion marmalade. Now, I’ve got to add the meat back into there. Finally, a splash of worcester sauce seasoning and a few bay leaves. Now, this is a really gorgeous golden brown color. My grandmother, I just remember her in the kitchen and she would take an old spoon and she’d put a little sugar on it and hold it over a naked flame and just watch it bubble to a dark caramel. She would then stir it in with the liquid and it would add a lovely golden brown. Well, mine’s a lovely color, so I’m not doing anything to it. So, that’s ready for a long slow cook, 2 and 1/2 hours at 140 fan until the meat is soft and tender. What lightens up a stew more than dumplings? Not just plain round dumplings, but spiral dumplings with the wonderful flavor of parsley and horseradish. This is a light dough made with sew it and self-raising flour. And it’s good to remember a wet dough is a lighter dough. All these things will give you fluffy dumplings. Just like scon, it doesn’t need a lot of kneading. Feels a nice wet dough. Look, it’s sticking to my fingers. I know that’s a a good dough. To make the spiral, the trick is to roll it out on a non-stick sheet. Then roll that out into an oblong. So, imagine we’re going to do a Swiss roll. And to make them really flavorsome, I’m using lashings of hot horseradish. What goes better than beef than horseradish and fresh parsley? Not only does the parsley add to the flavor, you can imagine in the spirals, you get a green layer, which is lovely, rather like a Catherine wheel. And just like when you’re doing a rouard, let the paper do the work. And then make a tight roll in the middle. Can you see I’m tucking that in for perfect results? Firm it up in the fridge before you slice it into even spirals. [Music] The stew has had its time. Let’s see how it is. And I might say it’s quite a wait. Give the dumplings plenty of space on top of the stew so they can spread as they cook. And then back in the oven, lid off for 25 minutes with the temperature up to 200 fan. [Music] Looks pretty good to me. That’s just what I wanted. I promised you that they would spread out. They’ve got a lovely crispy brown top. So, there it is. An everyday favorite transformed into a hearty crowd-pleaser. Thanks for tuning in. Please like and subscribe to my YouTube channel and enjoy. [Music]