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Delia Smith Beef Stew Recipe

Delia Smith Beef Stew Recipe

Delia Smith's beef stew recipe is hearty, warming, and beautifully simple to make. Tender beef, rich gravy, and everything you need in one pot.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 6 People
Course: Main Course
Cuisine: British
Calories: 430
Ingredients Method Notes

Ingredients
  

  • 1 kg stewing beef cut into large chunks
  • 2 tbsp plain flour
  • Salt and freshly ground black pepper
  • 2 tbsp vegetable oil
  • 1 onion chopped
  • 3 carrots chopped into chunks
  • 2 celery sticks chopped
  • 2 garlic cloves crushed
  • 2 tbsp tomato purée
  • 600 ml beef stock
  • 1 tbsp Worcestershire sauce
  • 2 bay leaves
  • A few sprigs of fresh thyme
  • 2 large potatoes peeled and chopped into chunks

Method
 

  1. Toss beef in flour, salt and pepper, then brown in batches. Set aside.
  2. Soften onion, carrots and celery, then add garlic.
  3. Stir in tomato purée for 1 minute.
  4. Return beef to the pan with stock, Worcestershire sauce, bay leaves and thyme.
  5. Cover and braise at 150°C (130°C fan) for 2 hours.
  6. Add the potatoes and cook for a further 45 minutes to 1 hour.
  7. Reduce uncovered if the gravy needs thickening.
  8. Remove herbs and serve.

Notes

Brown the beef properly in batches for the best flavour base.
Cut vegetables into large, even chunks so they hold their shape.
Add the potatoes partway through, not at the start, to avoid them turning to mush.
Tastes even better the next day, making it an excellent make-ahead dish.
Freezes well for up to 3 months.