Delia Smith Beef In Beer Recipe is a classic slow-braised dish built around a short ingredient list: tender braising steak, deeply softened onions, beef dripping and Guinness. The meat cooks slowly in a tightly covered casserole until it is fork-tender, while the beer becomes a dark, savory cooking liquor. Delia Smith’s original beef-in-beer recipe dates back to her early cookery writing.
Ingredients
Serves: 2–3
Prep time: 15 minutes
Cooking time: 2½–3 hours
Oven: 150°C / 300°F / Gas Mark 2
- 350–450g lean braising steak, cut into 2 large pieces
- 2 large onions, peeled and cut into rings
- 150ml Guinness
- Beef dripping, for frying
- Salt and freshly milled black pepper
Chef’s note: Beef dripping gives the onions and beef a particularly rich flavour. If you do not have it, a neutral cooking oil can be used, although the result will be slightly less traditional.
How to Make Delia Smith Beef In Beer
Step 1
Preheat the oven to 150°C (300°F), Gas Mark 2.
Melt a spoonful of beef dripping in a large frying pan over medium heat. Add the onion rings and cook gently until they become soft, golden and slightly caramelised around the edges.
Do not rush the onions. They form much of the flavour of the finished dish. Once softened and browned, transfer them to a plate.
Step 2
Add a little more dripping to the pan and increase the heat. Pat the braising steak dry, season it generously with salt and freshly milled black pepper, then brown it thoroughly on both sides.
Step 3
Spread half of the cooked onions over the bottom of a shallow casserole dish. Put the browned steaks on top and season again lightly.
Cover the beef with the remaining onions, then pour over the 150ml Guinness.
Cover the casserole tightly with its lid. If the lid is not particularly tight-fitting, cover the dish with foil before putting the lid on.
Place it in the oven and cook for 2½–3 hours, until the beef is completely tender and can be pulled apart easily with a fork. Keep the casserole covered during cooking so the beer and meat juices do not evaporate unnecessarily.
What to Serve With Delia Smith Beef In Beer
The rich Guinness liquor needs something that can absorb it. Creamy mashed potatoes are the most natural choice, but boiled new potatoes also work well.
For vegetables, choose something simple:
- Buttered green beans
- Steamed cabbage
- Glazed carrots
- Buttered peas
Crusty bread is another good option, particularly if you want to make the most of the cooking juices.
For a traditional presentation, spoon the onions and cooking liquor over the beef and serve the potatoes alongside.
Delia Smith Beef In Beer Nutrition Information
Approximate nutrition per serving, assuming 3 servings:
| Nutrient | Amount |
|---|---|
| Calories | 550 kcal |
| Protein | 45g |
| Fat | 30g |
| Saturated fat | 13g |
| Carbohydrates | 12g |
| Sugars | 7g |
| Sodium | 400mg |
| Cholesterol | 140mg |
These figures are estimates and can change substantially according to the cut of beef, amount of dripping used and exact serving size.
FAQs
Can I use another beer instead of Guinness?
Yes. A stout or dark ale can work well, although Guinness gives the dish its familiar roasted, malty character. Avoid very bitter or strongly hop-forward beers, which can become pronounced after long cooking.
Why is my beef still tough?
Usually, it needs more cooking time. Braising steak can remain firm for much of the cooking process before suddenly becoming tender. Keep it covered and continue cooking in 30-minute increments until a fork slides easily into the meat.
Can I prepare the dish ahead?
Yes. Beef cooked slowly in beer reheats well, and the flavours can become deeper after resting overnight. Refrigerate it promptly once cooled and reheat gently until thoroughly hot.
Can I use oil instead of beef dripping?
Yes. Vegetable or sunflower oil will work for browning the onions and beef. Beef dripping simply gives the dish a fuller, more traditional beef flavour.
Can I make this in a slow cooker?
The method can be adapted. Brown the onions and beef first, then transfer them with the Guinness to a slow cooker. Cook on low for around 6–8 hours, checking toward the end for tenderness.
Is this the same as Flemish beef in beer?
It is closely related. The broader dish is known as carbonnade de boeuf à la flamande, a Belgian/Flemish beef-and-beer preparation. Delia Smith’s recipe is specifically listed as “Beef in beer” in Delia’s Complete Cookery Course.
For the most authentic result, resist adding lots of extra ingredients: the appeal of this particular recipe is the combination of well-browned beef, sweet onions and dark beer cooked slowly until tender.