Delia Smith Beef Stew Recipe

This Delia Smith-inspired beef stew is the kind of honest, slow-cooked dinner that fills the kitchen with rich, savoury aromas and delivers meltingly tender beef in a glossy, deeply flavoured gravy. The texture is thick and comforting, with soft carrots and onions folded through a sauce that tastes like it has simmered all day. It’s straightforward rather than fussy, and most of the cooking time is hands-off in the oven. Total time is about 2 hours 50 minutes, with only 25 minutes of active prep.

Ingredients

For the stew

• 900g stewing beef (chuck/braising steak), cut into 4cm chunks
• 2 tbsp plain flour
• 1 tsp fine salt
• 1/2 tsp black pepper
• 2 tbsp vegetable oil (or dripping)
• 2 medium onions, sliced
• 3 carrots, cut into chunky batons
• 2 celery sticks, sliced (optional)
• 3 garlic cloves, crushed

For the gravy and seasoning

• 2 tbsp tomato purée
• 500ml beef stock, hot
• 250ml ale or red wine (optional, or use extra stock)
• 2 bay leaves
• 1 tsp dried thyme (or 2 tsp fresh thyme leaves)
• 1 tbsp Worcestershire sauce
• 1–2 tsp redcurrant jelly or brown sugar (optional, to balance)

To serve (optional)

• Mashed potatoes, buttered new potatoes, or crusty bread
• Chopped parsley (for freshness)

How to Make Delia Smith Beef Stew Recipe

• Prepare the oven: Preheat the oven to 160°C or 140°C fan. Place a shelf in the middle of the oven so the casserole cooks gently and evenly.
• Prepare the beef: Pat the beef dry with kitchen paper (this helps it brown). Toss it with the flour, salt, and pepper until lightly coated.
• Brown the meat: Heat 1 tablespoon of oil in a large, heavy, ovenproof casserole over medium-high heat. Brown the beef in batches, turning until well coloured all over. Lift each batch out onto a plate and add the remaining oil as needed.
• Soften the vegetables: Lower the heat to medium. Add the onions, carrots, and celery (if using) to the casserole and cook for 8 to 10 minutes, stirring often and scraping up the browned bits from the bottom.
• Build the base: Stir in the garlic and tomato purée and cook for 1 minute, just until fragrant. This takes away the raw edge and gives the gravy a deeper colour.
• Add the liquid: Pour in the ale or wine (if using) and let it bubble for 2 minutes. Add the hot stock, bay leaves, thyme, and Worcestershire sauce, stirring well.
• Combine and bake: Return the beef to the casserole along with any juices on the plate. Bring everything to a very gentle simmer on the hob, then cover with a tight-fitting lid and transfer to the oven for 2 to 2 1/2 hours.
• Check tenderness: The stew is ready when the beef yields easily to a fork. If it still feels firm, give it another 20 to 30 minutes and check again.
• Finish, thicken, and balance: Remove the lid and taste the gravy. Add a pinch more salt or pepper if needed. If the sauce needs rounding out, stir in 1 to 2 teaspoons of redcurrant jelly or brown sugar. For a thicker gravy, simmer uncovered on the hob for 5 to 10 minutes.
• Rest and assemble: Let the stew stand for 10 minutes before serving. Spoon into warm bowls and finish with chopped parsley if you like.

Tips

Why is my beef stew tough?

Tough beef usually means it needs more time. Keep the heat low and steady and cook until the beef is genuinely tender. Also make sure you’re using a stewing cut (chuck, braising steak, shin) rather than a quick-cook steak.

How do I stop the stew from turning watery?

Brown the beef properly, keep the lid on during most of the oven time, and finish uncovered for a few minutes at the end. If you add extra vegetables, especially mushrooms, sauté them first so they don’t release water into the gravy.

Can I make it without alcohol and still get great flavour?

Yes. Swap the ale or wine for extra stock and add a teaspoon more Worcestershire sauce. A small spoonful of tomato purée cooked out properly also helps give the sauce depth.

What’s the best way to thicken beef stew?

Simmer uncovered for 5 to 10 minutes, or mash a few pieces of potato into the gravy if you’re serving with potatoes. You can also mix 1 tablespoon flour with 2 tablespoons cold water and stir it in, then simmer for 5 minutes to cook out the flour taste.

Serving Suggestions

• Big spoonfuls over buttery mashed potatoes
• With suet dumplings for a proper British supper
• Alongside crusty bread to mop up the gravy
• With steamed greens or buttered cabbage for balance

Storage

Room temperature

Cool the stew within 2 hours of cooking, then refrigerate. Do not leave it out overnight.

Refrigerator

Store in an airtight container for up to 4 days. The flavour improves by day two, making it ideal for make-ahead dinners.

Freezing

Freeze in portions for up to 3 months. Defrost overnight in the refrigerator, then reheat gently on the hob until piping hot throughout. If the gravy thickens too much after freezing, loosen with a splash of stock or water.

Nutrition

• Calories: 520 kcal
• Carbohydrates: 16 g
• Protein: 48 g
• Fat: 26 g
• Saturated Fat: 9 g
• Sodium: 980 mg

Nutrition values are estimates and will vary depending on the cut of beef, stock, and exact ingredients used.

FAQs