Mary Berry's beef stew recipe
 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. 1 tbsp sunflower oil750g/1lb 10oz braising steak, cut into 2cm/¾in cubes25g/1oz butter2 small leeks, trimmed and finely sliced1 tsp ground ginger 2 tsp paprika40g/1½oz plain flour 425ml/¾ pint good-quality beef stock, hot 2 tbsp Worcestershire sauce 1 small celeriac, peeled and cubed into 2cm/¾in pieces2 heaped tbsp hot horseradish creamsalt and freshly ground black pepper chopped fresh parsley, to garnish 1 tbsp sunflower oil 750g/1lb 10oz braising steak, cut into 2cm/¾in cubes 25g/1oz butter 2 small leeks, trimmed and finely sliced 1 tsp ground ginger 2 tsp paprika 40g/1½oz plain flour 425ml/¾ pint good-quality beef stock, hot 2 tbsp Worcestershire sauce 1 small celeriac, peeled and cubed into 2cm/¾in pieces 2 heaped tbsp hot horseradish cream salt and freshly ground black pepper chopped fresh parsley, to garnish Method 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. 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. 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. 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. 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. 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. Stir in the horseradish cream, sprinkle with parsley and serve at once.