The early darkness creeps in, gloves don’t quite do the job, and appetites sharpen fast. That’s why a smoky, sausage-packed stew, in the style Mary Berry fans love, has become the go-to for chilly November evenings.
Why mary berry’s stew suits bonfire night
Bonfire Night pulls people outside for hours. Temperatures often sink to single figures, and little hands cling to hot drinks. A hearty stew bridges the gap. It warms from the inside, serves a crowd, and waits patiently on a low heat while the first rockets go up.
Mary Berry’s take leans into gentle smoke, bright tomatoes, and tender beans. It carries big flavour without fuss. The ingredients sit on most supermarket shelves, and the method rewards even a rushed cook. You can ladle it into mugs, balance it on paper plates, and eat standing up with a scarf still on.
Feed six, cook in about 40 minutes, and keep the cost near £1.70 a bowl by using cupboard staples.
What you need and how much you’ll spend
Choose good sausages; they set the tone. Smoked paprika adds depth. A tin of beans stretches the pot. Here’s a sensible shopping list for six generous bowls.
- 8–10 pork sausages (about 600–700g)
- 1 large onion, 2 sticks of celery, 1 red pepper
- 2 cloves garlic
- 2 teaspoons smoked paprika
- 1 teaspoon dried thyme or mixed herbs
- 2 x 400g tins chopped tomatoes
- 1 x 400g tin cannellini or butter beans, drained
- 300–400ml chicken or vegetable stock
- 1 teaspoon Dijon or English mustard
- Handful parsley, chopped (optional)
- Olive oil, salt, black pepper
| Item | Typical quantity | Estimated cost | Notes |
|---|---|---|---|
| Pork sausages | 650g | £3.20 | Standard supermarket 80–85% pork |
| Vegetables | Onion, celery, pepper | £1.20 | Buy loose to save |
| Tinned tomatoes | 2 x 400g | £1.10 | Basics range works |
| Beans | 1 x 400g | £0.60 | Cannellini or butter beans |
| Stock and seasonings | As listed | £0.80 | Allowing for paprika, herbs, mustard |
| Optional herbs | Parsley | £0.40 | Use leftover for garnish |
| Total | Feeds 6 | ~£7.30 | Roughly £1.20–£1.70 per serving depending on sausages |
How it comes together in about 40 minutes
Keep the heat moderate and the flavours layered. The method favours a single pan, which helps when the sink fills with mittens.
Tip: hold back some stock. Thicken naturally by simmering uncovered, or loosen with a splash if it tightens.
Smart swaps and make-ahead tips
- Meat choices: try herby chipolatas, chicken sausages, or plant-based versions. Keep the paprika for that smoky lift.
- Vegetable boosters: add carrot coins, sliced leeks, or a handful of frozen peas for colour and fibre.
- Beans and pulses: butter beans bring creaminess; chickpeas add bite; lentils thicken the sauce.
- Make ahead: cook to the bean stage earlier in the day. Reheat gently and finish with parsley when guests arrive.
- Freezer plan: cool quickly, portion, and freeze for up to three months. Defrost in the fridge and reheat until piping hot.
Serving ideas by the fire
Ladle into heatproof mugs so people can keep moving. Offer buttered crusty bread or baked potatoes split and fluffed with a fork. If you want a mild kick, put out mustard, chilli flakes, and extra black pepper. A little grated Cheddar melts into the sauce and makes a simple garnish feel special.
Why the flavours work
Smoked paprika mirrors the char of a bonfire without overwhelming the palate. Tomatoes brighten the rich sausage. Mustard lifts the finish and keeps each spoonful lively. Beans calm the acidity and turn the dish into a proper meal. The balance suits children and grown-ups, which matters when you feed a mixed crowd in hats and scarves.
Nutrition at a glance
Figures vary with sausage choice, but these estimates help with planning.
- Energy: roughly 500–600 kcal per serving with bread
- Protein: around 24–30g
- Carbohydrate: about 45–55g
- Fat: roughly 20–28g, depending on sausages
- Salt: watch the stock and mustard; taste before adding more
Keeping costs down without losing flavour
Toast the paprika briefly to deepen aroma, which lets you use less. Bulk the pot with an extra stick of celery and a second tin of beans if you need to stretch to eight bowls. Choose supermarket own-brand tomatoes, then add a pinch of sugar if they taste sharp. Use water plus a half stock cube to manage salt.
Weather, timing, and logistics
Plan to eat 30 minutes before the main display, when people start to feel the chill. Keep the pot on the lowest hob setting or tuck it into a low oven at 120°C to hold safely. If you carry the stew to a park display, transport it in a sealed casserole wrapped in two tea towels inside an insulated bag. Serve fast on arrival to keep heat.
For larger groups, double the quantities and use two pans to avoid crowding. Browning works better with space, which means better flavour. If you scale up, extend the simmer by five minutes to settle the sauce.
Food safety matters around outdoor events. Reheat leftovers only once and bring them to a visible simmer. Keep hot food above 63°C if you hold it for more than 15 minutes. Keep serving spoons clean and away from raw meat boards.
