This classic Delia Smith beef in beer recipe is a slow-cooked British comfort dish with deep, rich flavour and melt-in-the-mouth beef. The meat becomes beautifully tender as it gently braises in a malty beer sauce, finished with soft onions and a glossy gravy. It is a straightforward recipe with simple steps, best suited to relaxed cooking rather than rushing. Total time is around 2 hours and 30 minutes, most of it hands-off.
Ingredients
For the beef and sauce
- 900 g stewing beef, cut into large chunks
- 2 tbsp plain flour
- Salt and freshly ground black pepper
- 2 tbsp vegetable oil or dripping
- 2 large onions, sliced
- 2 cloves garlic, crushed
- 2 tbsp tomato purée
- 500 ml brown ale or stout
- 300 ml beef stock
- 1 tbsp Worcestershire sauce
- 1 tsp soft brown sugar
- 2 bay leaves
- 1 tsp dried thyme
To finish
- Chopped fresh parsley, optional
How to Make Delia Smith Beef In Beer
- Prepare the oven and beef:Preheat the oven to 160°C. Season the flour generously with salt and pepper, then toss the beef until lightly coated.
- Brown the meat:Heat the oil in a large, flameproof casserole over medium heat. Brown the beef in batches until well coloured on all sides. Lift out and set aside.
- Cook the onions:Add the sliced onions to the same pan and cook gently for 8 to 10 minutes until soft and lightly golden. Stir in the garlic and cook for 1 minute.
- Build the sauce:Mix in the tomato purée and cook for another minute. Pour in the beer, scraping the base of the pan to release any browned bits. Add the stock, Worcestershire sauce, sugar, bay leaves, and thyme.
- Slow cook:Return the beef to the casserole and bring to a gentle simmer. Cover with a lid and transfer to the oven. Cook for about 2 hours, stirring once halfway through, until the beef is very tender and the sauce is rich.
- Rest and serve:Remove from the oven and discard the bay leaves. Let the stew rest for 10 minutes before serving. Sprinkle with parsley if using.
Tips
How do I stop the beef from becoming tough?
Use stewing beef and keep the oven temperature low. Slow cooking at a gentle heat allows the connective tissue to soften properly.
Which beer works best?
A brown ale or stout gives the best depth. Avoid very bitter beers as they can overpower the sauce.
Can I thicken the sauce more?
If needed, simmer the stew uncovered on the hob for 10 to 15 minutes until reduced to your liking.
Should I cut the beef small?
Larger chunks work better. They stay juicier and break down beautifully during slow cooking.
Serving Suggestions
- Creamy mashed potatoes
- Buttered new potatoes
- Steamed greens or carrots
- Crusty bread to mop up the sauce
Storage
Room temperature
Do not leave at room temperature for more than 2 hours.
Refrigerator
Store in an airtight container for up to 3 days. Reheat gently until piping hot.
Freezing
Freeze for up to 3 months. Defrost overnight in the fridge and reheat slowly on the hob or in the oven.
Nutrition
- Calories: 520 kcal
- Carbohydrates: 14 g
- Protein: 42 g
- Fat: 30 g
- Saturated fat: 12 g
- Sodium: 780 mg
Nutrition values are estimates and can vary based on ingredients used.
FAQs
Can I make this in a slow cooker?
Yes. Brown the beef and onions first, then transfer everything to the slow cooker and cook on low for 7 to 8 hours.
Is beef in beer the same as beef and ale?
They are very similar. The main difference is the type of beer used, which slightly changes the flavour.
Can I add vegetables?
Carrots or mushrooms work well. Add them for the final hour of cooking so they do not over-soften.
Does this taste strongly of beer?
No. The alcohol cooks off, leaving a deep, savoury flavour rather than bitterness.
Delia Smith Beef In Beer Recipe
Course: MainCuisine: BritishDifficulty: Easy4
servings30
minutes40
minutes300
kcal1
hour10
minutesSlow-cooked British beef braised in rich brown ale with onions and herbs until tender.
