Delia Smith Beef Stew​ Recipe

This hearty Delia Smith Beef Stew is made with tender chuck steak, whole onions, root vegetables, beef dripping, and a splash of Worcestershire sauce. This recipe creates a deeply savory and rich main course with perfectly tender meat and flavorful vegetables. It’s the perfect cozy meal for a cold winter day, serving enough for a family of four.

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Delia Smith Beef Stew Ingredients

For the Stew:

• 1 lb (450 g) chuck steak, cubed
• 2 oz (50 g) beef dripping
• 4 smallish onions, peeled and left whole
• 1 medium turnip, peeled and cut into chunks
• ½ swede, peeled and cut into chunks
• 6 small carrots, scraped and left whole
• A knob of butter
• 1½ tablespoons plain flour
• 1½ pint (570 ml) boiling water
• 1 bayleaf
• ½ teaspoon dried mixed herbs
• 1½ teaspoons Worcestershire sauce
• Salt and freshly milled black pepper, to taste

For the Dumplings:

• 4 oz (110 g) self-raising flour
• 2 oz (50 g) shredded suet
• 1 tablespoon fresh chopped parsley
• Salt and freshly milled black pepper, to taste

How To Make Delia Smith Beef Stew

1. Preheat and prepare: First, preheat your oven to 150°C (300°F/Gas Mark 2). You will need a large, flameproof casserole dish and a separate large frying pan.
2. Brown the meat: In the frying pan, heat the beef dripping until it is smoking hot. Carefully add the cubed chuck steak and brown the pieces on all sides until they have a deep, nutty color. Use a draining spoon to transfer the browned meat to your casserole dish.
3. Sauté the vegetables: Lower the heat slightly in the same frying pan. Add the whole onions, turnip, swede, and carrots. Fry them until they are nicely browned and have started to caramelize at the edges. Transfer the vegetables to the casserole with the meat.
4. Make the gravy: Add a knob of butter to the juices left in the frying pan and let it melt. Stir in the plain flour. Keep the heat moderately high and continue stirring until the flour turns a rich brown color.
5. Combine and season: Gradually pour in the boiling water while stirring or whisking continuously to create a smooth, lump-free gravy. Pour this gravy over the meat and vegetables in the casserole. Add the salt, pepper, bayleaf, dried herbs, and Worcestershire sauce.
6. Braise the stew: Stir everything together gently. Place a tight-fitting lid on the casserole and transfer it to the preheated oven. Let it cook slowly for 3 hours until the meat is perfectly tender.

Recipe Tips

• Don’t Skip the Browning: Searing the meat and caramelizing the vegetables is the most important step for developing a deep, rich flavor in the stew. This process, known as the Maillard reaction, creates complex savory notes you can’t get otherwise.
• Brown the Flour: Taking a few extra minutes to brown the flour in the pan drippings is a classic technique that adds another layer of nutty, toasted flavor to the gravy.
• Low and Slow is Best: Cooking the stew at a low temperature for a long time is what breaks down the tough connective tissues in the chuck steak, making it incredibly tender and juicy.
• Use Beef Dripping for Flavor: While you can use oil, traditional beef dripping adds an unmatched savory depth to the stew.

What To Serve Beef Stew

This classic beef stew is a complete meal on its own, especially when served with the traditional suet dumplings. For other options, serve it with creamy mashed potatoes to soak up the rich gravy, or with a side of crusty bread for dipping. A simple side of steamed green beans or peas adds a nice touch of color and freshness.

How To Store Beef Stew Leftovers

• Refrigerate: Allow the stew to cool completely, then transfer it to an airtight container. It will keep in the refrigerator for up to 4 days. The flavors often taste even better the next day.
• Freeze: This stew freezes beautifully. Once cool, place it in a freezer-safe container or bag. It can be frozen for up to 3 months. Thaw it overnight in the refrigerator before reheating gently on the stove.

Delia Smith Beef Stew Nutrition Facts

• Calories: 465 kcal
• Total Fat: 28g
• Saturated Fat: 13g
• Cholesterol: 105mg
• Sodium: 650mg
• Total Carbohydrate: 19g
• Dietary Fiber: 4g
• Sugars: 7g
• Protein: 32g

Frequently Asked Questions

• Can I use a different cut of beef? Yes, while chuck steak is ideal for its flavor and texture, you could also use beef brisket or round steak. You may need to adjust the cooking time slightly to ensure the meat becomes fully tender.
• Can I make this stew in a slow cooker? Absolutely. Follow the steps to brown the meat, vegetables, and make the gravy on the stovetop first. Then, transfer everything to your slow cooker and cook on low for 7-8 hours or on high for 4-5 hours.
• My gravy seems too thin. How can I fix it? If your gravy is thinner than you’d like, you can create a simple slurry. Mix one tablespoon of cornstarch with two tablespoons of cold water until smooth. Stir the slurry into the simmering stew and let it cook for another minute or two until it has thickened.
• What about the dumplings listed in the ingredients? The suet dumplings are a classic addition. To make them, simply mix the self-raising flour, suet, parsley, salt, and pepper with a little cold water to form a soft dough. Roll into balls and place them on top of the stew for the last 20-30 minutes of cooking time, with the lid on.

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• Delia Smith Beef In Beer​ Recipe
• Delia Smith Beef Goulash​ Recipe
• Delia Smith Bbq Chicken​ Recipe