Close-up of beef pot roast with winter vegetables on white china plate
Close-up of beef pot roast with winter vegetables on white china plate

3 Mary Berry Dishes To Warm You Up This Fall

3 Mary Berry Dishes To Warm You Up This Fall

As the air gets colder and the nights draw in, there’s no better way to warm up than with some home-cooked comfort food. Here are three delicious step-by-step recipes from British baking star Mary Berry, whose savoury dishes take the star role any day.

Mary Berry in kitchen with wooden spoon

Learn how to make beef pot roast, chicken pot pie, and Hungarian goulash below. These classic comfort food recipes are taken from Cooking With Mary Berry, which features 150 everyday recipe favourites.

1. Beef pot roast with winter vegetables

It may sound simple, but you can’t go wrong with a sumptuous roast.

Beef pot roast with winter vegetables

Ingredients:

2 tbsp sunflower oil
2½lb (1.15kg) chuck roast
4 onions, quartered
1 large rutabaga, cut into thick chunks
2 celery stalks, thickly sliced
2 large carrots, thickly sliced
¾ cup try white wine
1 bouquet garni
salt and black pepper
chopped parsley to garnish

Preparation:

1. Preheat the oven to 300°F (150°C). Heat the sunflower oil in a large Dutch oven. Add the beef and cook over high heat, turning occasionally, for about 10 minutes until browned all over.

2. Lift the beef out of the Dutch oven and put in the onions, rutabaga, celery, and carrots. Stir well to coat the vegetables in the oil, then cook, stirring occasionally, for about 5 minutes.

3. Push the vegetables to the side of the pot and place the meat in the middle, with the vegetables around it.

4. Add the wine, ¾ cup hot water, and bouquet garni, and season with salt and pepper. Bring to a boil, then cover tightly and cook in the oven for 2½–3 hours until the meat is tender.

5. Transfer the meat and vegetables to a warmed platter, cover, and keep warm.

6. Spoon the fat from the surface of the cooking liquid, then boil over high heat until the liquid is reduced by half. Taste for seasoning and strain into a warmed gravy boat. Carve the meat into thin slices, garnish with parsley, and serve with the gravy and vegetables.

2. Chicken pot pie

This classic winter warmer is nothing fancy, but it’s a proven crowd-pleaser, especially in colder months.

Chicken pot pie

Ingredients:

2lb (1kg) chicken
5¼ cups chicken stock
1 onion, quartered
1 celery stalk, thickly sliced
peeled zest and juice of 1 lemon
2 carrots
2 waxy potatoes, peeled and cut into quarters
3 tbsp butter
⅓ cup all-purpose flour, plus extra for dusting
salt and black pepper
4oz (125g) frozen peas
6oz (175g) pie dough
beaten egg yolk for glazing

Special equipment:

1-quart (1-litre) pie dish

Preparation:

1. Put the chicken, stock, onion, celery, and lemon zest into a large saucepan. Bring to a boil, cover, and simmer for 30 minutes.

2. Add the carrots and potatoes, cover, and simmer for about 20 minutes or until the vegetables are cooked and the chicken is just tender. Remove the vegetables from the liquid and set aside. Let the chicken cool in the liquid.

3. Remove the meat from the chicken and cut into bite-sized pieces, discarding the skin and bones. Dice the vegetables.

4. Skim the fat from the cooking liquid, then bring 2½ cups to a boil. Melt the butter in another pan, add the flour, and cook, stirring occasionally, for 1 minute. Stir in the hot stock, whisking until it comes to a boil and thickens. Add the lemon juice and season with salt and pepper.

5. Stir the chicken, diced vegetables, and peas into the sauce, then let cool. Preheat the oven to 375°F (190°C).

6. On a lightly floured work surface, roll out the dough. Invert the pie dish onto the dough and use a small knife to cut around the edge, keeping the blade close to the dish. Reserve all trimmings. Transfer the cold filling to the pie dish and top with the rolled-out dough. Press the dough with your fingertips onto the rim of the pie dish. Crimp the edge of the dough with a fork.

7. Brush the dough with the beaten egg yolk, making a lattice pattern. Cut decorative shapes from the reserved dough trimmings with a pastry cutter. Arrange on top of the pie and glaze the shapes with the beaten egg yolk.

8. Bake for 30 minutes or until the top is crisp and golden brown. Serve hot.

3. Hungarian goulash

Try this hearty Hungarian dish and you’ll have happy faces all around the table.

Hungarian goulash

Ingredients:

2 tbsp sunflower oil
2lb (1kg) beef stew meat, trimmed and cut into 2in (5cm) cubes
2 large onions, sliced
1 garlic clove, crushed
1 tbsp all-purpose flour
1 tbsp paprika
2½ cups beef stock
1 x 14oz (400g) can tomatoes
2 tbsp tomato paste
salt and black pepper
2 large red bell peppers, halved, seeded, and cut into 1in (2.5cm) pieces
4 potatoes, peeled and quartered
sour cream, to serve
paprika to garnish

Preparation:

1. Preheat the oven to 325°F (170°C). Heat the sunflower oil in a large Dutch oven, add the beef in batches, and cook over high heat until browned.

2. Lift out the beef with a slotted spoon. Lower the heat slightly, add the onions and garlic, and cook gently, stirring occasionally, for a few minutes until soft but not coloured.

3. Add in the flour and paprika and cook, stirring, for 1 minute. Pour in the stock and bring to a boil, stirring.

4. Return the meat to the pot, add the tomatoes and tomato paste, and season with salt and pepper. Bring back to a boil, cover, and cook in the oven for 1 hour.

5. Add the red bell peppers and potatoes and continue cooking for 1 hour or until the potatoes and meat are tender.

6. Taste for seasoning and serve with a tablespoonful of sour cream, sprinkled with a little paprika.

 

Cooking with Mary Berry covers a broad selection of recipes, including brunch ideas, soups, salads, appetizers, mains, sides, and desserts, all drawing on Mary's more than 60 years in the kitchen. Many, like her French Onion Soup, Steak Diane, and Cinnamon Rolls, are familiar classics, but all have been adapted to follow Mary's prescription for dishes that are no-fuss, practical, and foolproof. Step-by-step instructions, tips, and tricks make following in the footsteps of Britain's favourite chef easy, and full-colour photographs of finished dishes provide inspiration along the way.

Buy the book

Buy the book

Cooking with Mary Berry Cooking with Mary Berry

150 everyday recipe favorites from the star judge of the ABC series The Great Holiday Baking Show and the Read more

150 everyday recipe favorites Read more

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