Amelia Grace There’s a particular richness that beer brings to a braise, deeper and slightly more bitter-sweet than wine, and it makes this one of my favourite ways to cook beef through the colder months.
This is a proper pub-classic sort of dish, the kind of thing that tastes like it’s been cooking all afternoon because, honestly, it has.
The beer reduces down alongside the beef into a dark, malty gravy, and the meat itself turns completely tender given enough time. It’s rustic rather than refined, and that’s exactly the point.
Why a Dark Ale Works Best for This Dish
Not all beers behave the same way in a braise, and the type you choose genuinely changes the finished dish.
A dark ale or stout brings deep malty, slightly caramelised flavours that reduce down into a rich, almost sweet undertone in the gravy, complementing the beef beautifully.
A lighter lager, by contrast, tends to leave a thinner, more bitter flavour that doesn’t have the same depth once reduced. The alcohol itself cooks off entirely over the long braising time, leaving behind just that rich, malty flavour rather than any boozy edge.
Ingredients for Delia Smith Beef in Beer
- 1kg braising steak, cut into large chunks
- 2 tbsp plain flour
- Salt and freshly ground black pepper
- 2 tbsp vegetable oil
- 2 onions, sliced
- 2 garlic cloves, crushed
- 1 tbsp soft dark brown sugar
- 1 tbsp tomato purée
- 500ml dark ale or stout
- 250ml beef stock
- 2 bay leaves
- 1 tbsp Worcestershire sauce
- Fresh parsley, chopped, to finish
How to Make Delia Smith Beef in Beer — Step by Step
Step 1 — Coat and Brown the Beef
Toss the beef in the flour, salt and pepper. Heat the oil in a large, heavy-based casserole dish and brown the beef in batches over medium-high heat. Set aside.
Step 2 — Soften the Onions
In the same pan, cook the onions for 6–8 minutes, until softened and lightly golden. Add the garlic for a final minute.
Step 3 — Add the Sugar and Tomato Purée
Stir in the brown sugar and tomato purée, cooking for 1 minute.
Step 4 — Return the Beef and Add the Beer
Return the browned beef to the pan and pour in the ale, scraping up any browned bits from the base of the pan as it bubbles.
Step 5 — Add the Remaining Liquid
Pour in the beef stock and Worcestershire sauce, then add the bay leaves. Bring to a gentle simmer.
Step 6 — Cover and Braise Low and Slow
Cover and cook very gently, either on the hob or in an oven preheated to 150°C (130°C fan / Gas 2), for 2½ to 3 hours, until the beef is completely tender.
Step 7 — Reduce if Needed
If the sauce is too thin once the beef is tender, simmer uncovered for the final 15–20 minutes to reduce and thicken.
Step 8 — Finish and Serve
Remove the bay leaves, scatter with fresh parsley, and serve straight from the pot.
My Top Tips for the Best Delia Smith Beef in Beer
Choose a dark ale or stout, not a light lager. The depth and slight sweetness of a dark ale is what gives this dish its rich, comforting flavour.
Brown the beef properly in batches. This builds essential flavour into the finished sauce, so don’t rush or overcrowd the pan at this stage.
Scrape up the browned bits when the beer goes in. Those caramelised bits stuck to the base of the pan are packed with flavour, and the beer will lift them straight into the sauce.
Don’t rush the braising time. The beef needs those hours to become properly tender, so resist turning up the heat to speed things along.
Make it a day ahead if you can. This dish, like most braises, tastes even better the next day once the flavours have settled.
Serving Suggestions
Serve with creamy mashed potatoes to soak up the rich gravy, or with crusty bread for the same purpose. A pile of buttered greens on the side is a nice, simple accompaniment.
How to Store Delia Smith Beef in Beer
In the fridge: Store in an airtight container for up to 3 days. The flavour improves further after a day or two.
At room temperature: Not suitable — cool and refrigerate promptly after cooking.
In the freezer: Freezes beautifully for up to 3 months. Defrost fully in the fridge before reheating gently until piping hot throughout.
Delia Smith Beef in Beer Recipe
Ingredients
Method
- Toss beef in flour, salt and pepper, then brown in batches. Set aside.
- Soften onions, then add garlic.
- Stir in sugar and tomato purée for 1 minute.
- Return beef to the pan and pour in the ale, scraping up browned bits.
- Add stock, Worcestershire sauce and bay leaves.
- Cover and braise at 150°C (130°C fan) for 2½ to 3 hours.
- Reduce uncovered if needed to thicken.
- Scatter with parsley and serve.
Notes
Frequently Asked Questions About Delia Smith Beef in Beer
Does the alcohol cook off completely?
Yes, over the long braising time, the alcohol evaporates away almost entirely, leaving behind just the rich, malty flavour of the beer rather than any boozy taste.
Can I make this in a slow cooker?
Yes. Brown the beef and onions as described, then transfer everything to a slow cooker and cook on low for 7–8 hours.
What’s the best cut of beef to use?
Braising steak, chuck, or shin all work well — look for something with a bit of marbling and connective tissue for the best tender result.
Can I use a non-alcoholic beer instead?
Yes, a good non-alcoholic dark ale works well as a substitute and will still give you that malty depth in the sauce.
