This Delia Smith Beef In Beer Recipe is a simple British braise built around beef, slowly softened onions, beef dripping and Guinness. The long, gentle cooking turns the braising steak tender while the beer develops into a rich, dark sauce. Delia Smith’s original beef-in-beer recipe dates back to her early cooking career and is also associated with her Complete Cookery Course.
Ingredients
- 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, to taste
- Freshly ground black pepper, to taste
The original version is deliberately short on ingredients. The beef and onions provide the main flavour, while Guinness supplies the dark, malty cooking liquid. Delia Smith also notes that beer works particularly well in slow-cooked casseroles because its bitterness mellows during cooking.
How to Make Delia Smith Beef In Beer Recipe
Step 1
Preheat the oven to 150°C (300°F).
Heat a little beef dripping in a large frying pan over medium heat. Add the sliced onions and cook gently until they become soft and lightly browned around the edges.
Take your time here. The onions should soften and develop some colour without becoming dark or burnt. Transfer them to a plate once ready.
Step 2
Add a little more beef dripping to the same pan and increase the heat.
Season the braising steak with salt and freshly ground black pepper, then brown it thoroughly on both sides. Give the meat enough room in the pan so it actually sears rather than steams.
Once browned, remove the steak from the heat.
Step 3
Arrange half of the onions in the bottom of a shallow casserole dish. Put the browned beef on top and season again lightly if needed.
Cover the beef with the remaining onions, then pour over the 150ml Guinness.
Cover the dish tightly with its lid or with foil. Place it in the oven and cook for approximately 2½–3 hours, until the beef is completely tender.
Check the meat toward the end of cooking. If a fork slides into it easily, it is ready. If it remains firm, give it another 20–30 minutes and check again. The long, slow cooking time is what transforms braising steak into tender meat.
What to Serve With Delia Smith Beef In Beer Recipe
Creamy mashed potatoes are the best match because they absorb the rich beer sauce without competing with the beef.
For vegetables, choose something simple:
- Buttered cabbage
- Steamed green beans
- Boiled new potatoes
- Glazed carrots
- Buttered peas
Crusty bread is another good choice if you want something for mopping up the sauce.
For the best result, serve the beef straight from the casserole with plenty of the softened onions and cooking juices.
Delia Smith Beef In Beer Recipe Nutrition Information
Approximate nutrition per serving, based on the commonly published ingredient quantities:
| Nutrient | Approximate amount |
|---|---|
| Calories | 550 kcal |
| Protein | 45g |
| Fat | 30g |
| Saturated fat | 13g |
| Carbohydrates | 12g |
| Sugars | 7g |
| Sodium | 400mg |
Actual nutrition will vary depending on the cut of beef, amount of dripping used and serving size.
FAQs
Can I use another beer instead of Guinness?
Yes. A stout, porter or dark ale can work well. Guinness gives the dish its characteristic dark, malty flavour, but another full-bodied beer can produce a good result.
Why is my beef still tough after 3 hours?
The most likely reason is that it needs more cooking. Braising steak becomes tender as its connective tissue gradually breaks down. Keep the casserole tightly covered and continue cooking until the beef is fork-tender.
Can I replace beef dripping?
Yes. Beef dripping gives the dish a particularly rich savoury flavour, but a small amount of neutral cooking oil can be used if necessary.
Can I make this recipe ahead?
Yes. Beef cooked slowly in a beer-based sauce can be reheated gently and often tastes even better after resting overnight. Cool it promptly, refrigerate it, and reheat it thoroughly before serving.
Can I use a slow cooker?
The ingredients are suitable for slow cooking. Brown the onions and beef first, then transfer everything to the slow cooker with the Guinness. Cook on low for around 6–8 hours, checking that the beef is tender before serving.