A good beef stew should have tender beef, deeply browned vegetables, and a gravy that tastes rich without being heavy. This Delia Smith Beef Stew Recipe follows the traditional British style: beef is browned first, the vegetables are given colour, and everything cooks slowly in the oven until the meat is tender.
The important part is not rushing the cooking. Chuck or braising steak needs gentle heat and enough time for the connective tissue to soften. A heavy casserole with a tight-fitting lid works particularly well.
Ingredients
For the Beef Stew
- 450g chuck steak or braising beef, cut into large chunks
- 50g beef dripping or 2 tablespoons vegetable oil
- 4 small onions, peeled and left whole
- 1 medium turnip, peeled and cut into chunks
- ½ swede, peeled and cut into chunks
- 6 small carrots, peeled
- 1 tablespoon plain flour
- 570ml boiling water
- 1 bay leaf
- ½ teaspoon dried mixed herbs
- 1½ teaspoons Worcestershire sauce
- Salt and freshly ground black pepper
- A small knob of butter
For Optional Dumplings
- 110g self-raising flour
- 50g shredded suet
- 1 tablespoon fresh parsley, chopped
- Salt and black pepper
- A little cold water
How to Make Delia Smith Beef Stew Recipe
Step 1: Brown the Beef
Preheat the oven to 150°C (300°F/Gas Mark 2).
Heat the beef dripping or oil in a large frying pan over medium-high heat. Season the beef with salt and pepper, then brown the pieces in batches. Give each piece enough room to make proper contact with the hot pan. You want a deep brown crust rather than pale, steamed meat.
Transfer the browned beef to a heavy ovenproof casserole.
Step 2: Brown the Vegetables and Make the Gravy
Using the same frying pan, add the onions, turnip, swede and carrots. Cook until the vegetables pick up some colour around the edges.
Transfer them to the casserole with the beef.
Add the butter to the frying pan, then stir in the flour. Cook the flour until it takes on a light brown colour. Gradually pour in the boiling water, stirring continuously so the flour blends into a smooth gravy.
Pour the gravy over the beef and vegetables. Add the bay leaf, mixed herbs and Worcestershire sauce. Season with salt and black pepper.
Step 3: Slow-Cook Until Tender
Cover the casserole tightly with its lid and place it in the oven.
Cook for about 3 hours, or until the beef is completely tender. The stew should barely bubble while cooking. If the beef still feels firm when tested with a fork, give it another 20–30 minutes.
If making dumplings, combine the self-raising flour, suet, parsley, salt and pepper. Add enough cold water to form a soft dough. Shape into small dumplings and place them on top of the stew during the final 20–25 minutes of cooking. Keep the lid on while they cook.
Remove the bay leaf before serving.
What to Serve With Delia Smith Beef Stew
Creamy mashed potatoes are an excellent choice because they soak up the gravy. Crusty bread also works well for mopping up the sauce.
For something lighter, serve the stew with steamed green beans, peas, cabbage or broccoli. If you have made dumplings, you can skip the potatoes because the dumplings already provide plenty of starch.
The stew can also be made a day ahead. After cooling and refrigerating it, reheat it gently until piping hot throughout. The extra resting time gives the gravy an even deeper flavour.
Delia Smith Beef Stew Nutrition Information
Approximate nutrition per serving, assuming 4 servings and excluding optional dumplings:
- Calories: 465 kcal
- Protein: 35–40g
- Carbohydrates: 30–35g
- Fat: 22–25g
- Fiber: 6–8g
- Sodium: Varies according to the stock and Worcestershire sauce used
These figures are estimates and will change with the cut of beef, amount of fat used and serving size.
FAQs
What is the best beef for this stew?
Chuck steak, braising steak and other well-marbled stewing cuts work well. These cuts contain connective tissue that gradually softens during slow cooking, producing tender meat and a richer gravy.
Why is my beef still tough after cooking?
The stew probably needs more time. Tough stewing beef often becomes tender quite suddenly after the connective tissue has had enough time to break down. Keep the temperature low and continue cooking until a fork slides into the meat easily.
Can I make this beef stew without beef dripping?
Yes. Vegetable oil works well for browning the beef. Beef dripping gives the dish a particularly traditional flavour, but it isn’t required.
Can I make the stew ahead of time?
Yes. Cool it, refrigerate it, and reheat it gently the following day. Like many slow-cooked stews, the flavour can improve after resting overnight.
Can I cook this beef stew on the stovetop?
Yes. Use a heavy, lidded casserole and keep the stew at a very gentle simmer. Stir occasionally and make sure there is enough liquid in the pan to prevent the bottom from catching.
How do I know when the stew is ready?
The beef should be fork-tender and the vegetables should be cooked through without completely falling apart. If the meat still requires force to cut, continue cooking.