Delia Smith Beef Stew​ Recipe

This Delia Smith beef stew recipe is made with chuck steak, beef dripping, whole onions, turnip, swede, and carrots, all slow-cooked for 3 hours in a rich brown gravy with Worcestershire sauce. The result is a deeply comforting main course with meat so tender it falls apart. It serves 4 and comes with a classic suet dumpling recipe to finish it off.

I make this on cold Sunday afternoons when the house needs warming up. The smell of beef dripping and browned flour alone is worth the effort, and the leftovers taste even better the next day.

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Beef Stew Ingredients

For the Stew:

• 1 lb (450g) chuck steak, cubed
• 2 oz (50g) 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 (570ml) 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 (110g) self-raising flour
• 2 oz (50g) shredded suet
• 1 tablespoon fresh chopped parsley
• Salt and freshly milled black pepper, to taste

How To Make Beef Stew

1. Preheat and prepare: 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: Heat the beef dripping in the frying pan until it is smoking hot. Add the cubed chuck steak and brown the pieces on all sides until they have a deep, nutty colour. 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 starting to caramelise at the edges, then transfer them 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 and keep stirring over a moderately high heat until the flour turns a rich brown colour.
5. Combine and season: Gradually pour in the boiling water while stirring or whisking continuously to create a smooth gravy. Pour this 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 oven. Let it cook slowly for 3 hours until the meat is perfectly tender.

What Is the Secret to a Perfect Beef Stew?

Browning is everything. Searing the meat and caramelising the vegetables is the most important step for building a deep, rich flavour. This process creates complex, savoury notes you simply cannot get by skipping it.

Take the time to brown the flour too. Cooking it in the pan drippings until it turns a rich brown colour adds a nutty, toasted depth to the gravy that plain flour cannot match. This is a classic Delia technique that makes a real difference.

Low and slow is non-negotiable. Cooking the stew at 150°C for 3 hours is what breaks down the tough connective tissue in the chuck steak, leaving it tender enough to cut with a spoon. If you can, use traditional beef dripping rather than oil it adds an unmatched savoury depth that complements the meat perfectly.

For a similar slow-cooked dish with a completely different flavour, try Delia’s beef in beer, which swaps the gravy for Guinness.

What Should You Serve on the Side?

This stew is a complete meal on its own, especially with the suet dumplings. If you want something extra, creamy mashed potatoes are the classic partner for soaking up the rich gravy, or thick slices of crusty bread for dipping.

A simple side of steamed green beans, buttered peas, or braised savoy cabbage adds a bit of colour and freshness to the plate. For a heartier spread, Delia’s dauphinoise potatoes make an indulgent side that goes beautifully with any stew.

Does This Stew Reheat Well?

Yes, and it honestly tastes better the next day. Let the stew cool completely, then store it in an airtight container in the fridge for up to 4 days. Reheat gently on the hob until piping hot all the way through.

This stew also freezes well for up to 3 months. Place it in a freezer-safe container once cooled, then defrost overnight in the fridge before reheating. If you have made the dumplings, store them separately as they can go soft in the liquid.

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