Delia Smith Beef Stew Recipe

This Delia Smith beef stew recipe is a true British classic, slow-cooked until the beef is meltingly tender and the gravy rich, savoury, and deeply comforting. The texture is thick and hearty, with soft vegetables that soak up all the flavour of the sauce. It is a straightforward, no-fuss dish that rewards patience rather than skill. Allow around 2 hours from start to finish for a stew that tastes even better the next day.

Ingredients

For the Beef Stew

• 900g stewing beef, cut into large chunks
• 2 tbsp plain flour
• Salt and freshly ground black pepper
• 2 tbsp sunflower oil
• 2 large onions, sliced
• 2 cloves garlic, crushed
• 2 tbsp tomato purée
• 500ml beef stock
• 150ml red wine or extra stock
• 2 tsp Worcestershire sauce
• 2 bay leaves
• 1 tsp dried thyme

For the Vegetables

• 3 large carrots, peeled and thickly sliced
• 2 parsnips, peeled and chunked
• 300g small potatoes, halved

How to Make Delia Smith Beef Stew

• Prepare the Oven and Beef: Preheat the oven to 160°C (140°C fan). Toss the beef in the flour with a generous seasoning of salt and pepper until evenly coated.
• Brown the Meat: Heat the oil in a large, flameproof casserole over medium-high heat. Brown the beef in batches, turning until well coloured on all sides. Remove to a plate.
• Cook the Base: Lower the heat slightly and add the onions to the same pan. Cook for 5 to 7 minutes until softened and lightly golden, scraping up any browned bits. Stir in the garlic and cook for 30 seconds.
• Build the Stew: Stir in the tomato purée and cook for 1 minute. Gradually pour in the stock and wine, stirring well. Add the Worcestershire sauce, bay leaves, and thyme, then return the beef and any juices to the pan.
• Add Vegetables and Bake: Bring the stew to a gentle simmer, then add the carrots, parsnips, and potatoes. Cover with a tight-fitting lid and transfer to the oven. Cook for 1½ to 2 hours, stirring once halfway, until the beef is very tender.
• Finish and Rest: Remove from the oven and check seasoning, adjusting if needed. Let the stew rest for 10 minutes before serving to allow the flavours to settle.

Tips for Perfect Beef Stew

Why is my beef still tough?

The stew needs time. Tough beef simply means it has not cooked long enough. Return it to the oven and cook for another 20 to 30 minutes.

How do I get a thicker gravy?

If the gravy is too thin, remove the lid for the last 20 minutes of cooking to allow it to reduce naturally.

Can I make this without wine?

Yes. Replace the wine with extra beef stock for an equally rich result.

Should I cut the vegetables large or small?

Keep them chunky. Larger pieces hold their shape and give the stew a proper, hearty texture.

Serving Suggestions

• Creamy mashed potatoes
• Buttered green beans or cabbage
• Crusty bread for mopping up the gravy
• Steamed rice for a lighter option

Storage

Room Temperature

Let the stew cool completely, then refrigerate. 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 to preserve the texture.

Nutrition Information (Per Serving)

• Calories: 520 kcal
• Carbohydrates: 28g
• Protein: 42g
• Fat: 26g
• Saturated Fat: 9g
• Sodium: 780mg

Nutritional values are estimates and may vary depending on ingredients used.

FAQs

Delia Smith Beef Stew Recipe

Recipe by Emily CarterCourse: MainCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

A classic British beef stew with tender slow-cooked beef, root vegetables, and a rich savoury gravy. Comforting, hearty, and perfect for family meals.

Ingredients

• 900g stewing beef, cubed

• 2 tbsp plain flour

• Salt and black pepper

• 2 tbsp sunflower oil

• 2 large onions, sliced

• 2 cloves garlic, crushed

• 2 tbsp tomato purée

• 500ml beef stock

• 150ml red wine or extra stock

• 2 tsp Worcestershire sauce

• 2 bay leaves

• 3 carrots, sliced

• 2 parsnips, chunked

• 300g potatoes, halved

Directions

• Preheat oven to 160°C (140°C fan). Toss beef in flour and seasoning.
• Brown beef in oil in batches and remove from pan.
• Soften onions, then add garlic and tomato purée.
• Stir in stock, wine, Worcestershire sauce, herbs, and return beef.
• Add vegetables, cover, and cook in oven for 1½–2 hours.
• Season to taste and rest briefly before serving.

Notes

• Cook slowly for the most tender beef.
• Remove lid near the end for thicker gravy.
• Freezes well for up to 3 months.