While the meteorological calendar suggests that autumn began on Sunday, September 1, the autumn equinox takes place on Sunday, September 22.
As the weather turns more wet, windy and cooler as the UK heads towards a new season, prepare more hearty dishes to satisfy the whole family.
Taking less than 30 minutes to prepare at home, Mary Berry’s beef and mushroom stew recipe is sure to impress everybody who takes a bite.
Best served with creamy mash or potatoes dauphinoise with cooked green vegetables, the stew can be versatile with whatever you pair the meal with.
Better yet, the stew can be made in large quantities from the beginning and frozen for a later date in the year, lasting up to three months in the freezer.
Beef and mushroom stew
- Prep: 30 mins
- Cooks in: two hours and 30 mins
- Serves: 10 people
Ingredients
- 2kg shin of beef
- 50g plain flour
- Salt and freshly ground black pepper
- Six tbsp vegetable oil
- 10 small shallots, peeled
- Six sticks celery, roughly sliced
- Eight carrots, roughly chopped
- 25g dried porcini mushrooms
- 600ml red wine or stout
- 300ml beef stock
- Three sprigs thyme
- 500g button mushrooms
- Two tbsp redcurrant jelly
- Mash, to serve
Method
Cut the beef into 2.5cm chunks and trim off any excess fat. Place the flour on a plate with plenty of salt and black pepper and toss the meat in it until well coated.
Heat the oil in a large flameproof casserole pan and add the beef. Fry until browned on all sides.
Remove the meat from the pan using a slotted spoon and set aside. Add the shallots, celery and carrots to the pan and fry for five minutes.
Meanwhile, soak the mushrooms in a bowl of 300ml boiling water until softened. Drain, reserving the soaking liquid and chop the mushrooms into smaller pieces.
Return the meat to the pan and add the red wine or stout. Bring to the boil for four to five minutes.
Add the stock, soaked mushrooms, their soaking liquid and thyme. Bring to the boil and then cover and simmer on a low heat for about two-and-a-half hours, or until tender.
Alternatively, cook it in a preheated oven at 150C (130C fan/300F/gas three) for the same time.
Add the button mushrooms and the redcurrant jelly and cook for a further 30 minutes. Serve with mash.
