Delia Smith Beef In Beer​ Recipe

This hearty Delia Smith Beef In Beer is made with lean braising steak, sweet caramelized onions, rich beef dripping, and a full-bodied Guinness. The result is an incredibly tender and deeply savory main course with a rich, malty sauce. It’s a perfect comforting meal for a cold autumn or winter evening and serves 2-3 people.

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Delia Smith Beef In Beer Ingredients

• ¾–1 lb (350–450g) lean braising steak, in 2 large pieces
• 2 large onions, peeled and cut into rings
• ¼ pint (150 ml) Guinness
• Beef dripping, for frying
• Salt and freshly milled black pepper

How To Make Delia Smith Beef In Beer

1. Preheat the oven: Set your oven to 150°C (300°F or gas mark 2).
2. Caramelize the onions: Melt a spoonful of beef dripping in a large frying pan over medium heat. Add the onion rings and fry them gently until they are soft, tinged with brown, and starting to caramelize at the edges. Once done, remove them to a plate.
3. Brown the steak: Add a little more beef dripping to the pan if needed and turn the heat up. Carefully place the two pieces of steak in the hot pan and brown them well on both sides. This searing step is key for developing a deep flavor.
4. Layer the casserole: In a shallow gratin dish or casserole, spread out half of the fried onions to create a base layer. Place the browned steak on top and season it generously with salt and pepper.
5. Add the top layer: Scatter the remaining onions over the top of the steak.
6. Add liquid and cover: Pour the Guinness into the dish. Cover it tightly with a lid or a double layer of aluminum foil to trap the steam.
7. Slow-cook until tender: Place the casserole near the top of the oven and cook for 2½ to 3 hours. The beef is ready when it is completely tender and can be easily pulled apart with a fork.

Recipe Tips

• Don’t Skip the Searing: Browning the meat over high heat creates a process called the Maillard reaction, which develops deep, savory, and complex flavors that you can’t get otherwise.
• Low and Slow is Key: Braising steak has a lot of connective tissue. Cooking it at a low temperature for a long time is essential to break down that tissue, making the beef incredibly tender and succulent.
• Use Beef Dripping for Flavor: While you can use oil, beef dripping adds an unmatched richness and authentic, savory depth to the dish. It complements the beef perfectly.
• Ensure a Tight Seal: Covering the casserole dish tightly with a lid or foil is crucial. It traps moisture inside, allowing the beef to steam and braise in the Guinness, which prevents it from drying out.

What To Serve Beef In Beer

This rich and flavorful beef dish is best served with something to soak up the wonderful gravy. Creamy mashed potatoes are the classic choice, but it’s also delicious with buttery boiled new potatoes or a simple rice pilaf. For vegetables, serve it alongside steamed green beans, buttered cabbage, or honey-glazed carrots to complete this comforting meal.

How To Store Beef In Beer Leftovers

• Refrigerate: Allow the beef to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days. The flavors will deepen and often taste even better the next day.
• Freeze: This dish freezes very well. Place the cooled beef and its gravy into a freezer-safe container or bag. It will keep for up to 3 months. Thaw it overnight in the refrigerator before reheating gently on the stovetop or in the microwave.

Delia Smith Beef In Beer Nutrition Facts

• Calories: 550 kcal
• Total Fat: 30g
• Saturated Fat: 13g
• Cholesterol: 140mg
• Sodium: 400mg
• Total Carbohydrate: 12g
• Sugars: 7g
• Protein: 45g

Frequently Asked Questions

• What is beef dripping, and can I use a substitute? Beef dripping is rendered beef fat, prized for its rich flavor. If you can’t find it, you can substitute it with lard, butter, or a neutral oil like vegetable or sunflower oil. However, beef dripping will provide the most authentic and savory taste.
• Can I use a different type of beer? Yes, but a dark, robust beer works best. Guinness (a stout) is traditional and adds a malty richness. You could also use another stout, a porter, or a dark ale. Avoid light lagers, as their flavor won’t be strong enough to complement the beef.
• My beef is still tough after 3 hours. What went wrong? If the beef isn’t tender, it most likely just needs more time. All ovens and cuts of meat can vary slightly. Simply put it back in the oven, ensuring it’s still tightly covered, and check it every 30 minutes until it is fork-tender.
• Can I cook this in a slow cooker? Yes, this recipe is perfect for a slow cooker. Follow the steps to caramelize the onions and brown the meat on the stovetop first, then transfer everything to the slow cooker. Cook on low for 6-8 hours or on high for 4-5 hours.

Try More Recipes:

• Delia Smith Beef Goulash​ Recipe
• Delia Smith Bbq Chicken​ Recipe
• Delia Smith Bacon And Egg Pie​ Recipe