Delia Smith Beef Stew​ Recipe

This traditional Delia Smith beef stew, also called a beef casserole, is best cooked low and slow in a heavy cast iron casserole dish. Made with chuck steak, beef dripping, whole onions, turnip, swede, and carrots, it serves 4 with a classic suet dumpling recipe.

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.

Beef Stew Ingredients

For the Stew:

• 450g chuck steak, cubed
• 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
• 570ml boiling water
• 1 bay leaf
• ½ teaspoon dried mixed herbs
• 1½ teaspoons Worcestershire sauce
• Salt and freshly milled black pepper, to taste

For the Dumplings:

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

What You’ll Need

A heavy cast iron casserole dish is the most important piece of kit for this recipe. Something like a ProCook cast iron casserole holds heat evenly and goes from hob to oven without any fuss. For the browning stage, a Lodge pre-seasoned cast iron skillet gives the best sear on the meat without sticking. An OXO Good Grips wooden spoon is ideal for scraping up the browned flour and pan juices when making the gravy.

How To Make Beef Stew

1. Preheat and prepare: Preheat your oven to 150°C (Gas Mark 2). You will need a heavy flameproof casserole dish like a ProCook cast iron 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. Brown 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 with an OXO Good Grips wooden spoon, keeping it moving 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, bay leaf, 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 Good Beef Stew?

• Brown everything properly: Searing the meat and caramelising the vegetables is the most important step for building deep flavour. The most common mistake is crowding the pan, which steams the meat instead of browning it. Work in batches if needed.
• Brown the flour too: Cooking the flour in the pan drippings until it turns a rich brown colour adds a nutty, toasted depth to the gravy. Skipping this step or using raw flour will give you a pale, flat-tasting sauce.
• 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. Rushing this at a higher temperature will leave the meat chewy.
• Use beef dripping, not oil: Traditional beef dripping adds a savoury depth that vegetable oil cannot match. Most supermarkets stock it near the cooking fats. For a similar slow-cooked dish with a completely different flavour, try Delia’s beef in beer, which swaps the gravy for Guinness.
• Do not lift the lid: Every time you open the casserole, you lose heat and moisture. Trust the process and leave it alone for the full 3 hours.

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 gravy. Thick slices of crusty bread for dipping work just as well.

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 tastes even 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 Fibre: 4g
• Sugars: 7g
• Protein: 32g

Frequently Asked Questions

Can I use a different cut of beef? Chuck steak is ideal, but beef brisket or shin of beef also work well. Avoid lean cuts like sirloin as they dry out during slow cooking.

Can I make this stew in a slow cooker? Yes, brown the meat, vegetables, and gravy on the hob first, then transfer everything to the slow cooker. Cook on low for 7 to 8 hours or high for 4 to 5 hours.

How do I thicken the gravy if it is too thin? Mix one tablespoon of cornflour with two tablespoons of cold water and stir it into the simmering stew. Cook for another minute or two until it thickens.

How does Delia’s beef stew compare to Jamie Oliver’s? Jamie’s version skips browning the meat and uses a lemon-rosemary gremolata for freshness. Delia’s is more traditional, with seared meat, browned flour gravy, and beef dripping for a richer flavour.

Is beef stew the same as beef casserole? In British cooking the terms are used interchangeably, both meaning meat and vegetables slow-cooked in a sauce. You may also enjoy Delia’s beef bourguignon, a French-style stew with red wine, bacon, and mushrooms.