Delia Smith Beef Stew

I’ll be honest with you — the first time I made this Delia Smith beef stew, I rushed it. Thought I could crank the heat and be done faster. Rookie move. The bottom scorched, the flavour suffered, and I spent ten minutes sulking by the sink scrubbing burnt-on bits like a fool.

So let me save you the heartbreak. This isn’t the kind of stew you rush. It’s the kind that fills your kitchen with deep, savoury aromas and softens the grump right out of you — eventually. When made right (slow and steady), Delia’s beef stew is a masterclass in British comfort food. Beef so tender it gives up when your fork arrives, vegetables melting gently in a rich, glossy gravy.

Whether it’s your first stew or your fiftieth, this one’s worth doing properly.

Ingredients List

• 2 pounds stewing beef, trimmed and cubed — Chuck or shin are ideal; they get wonderfully tender over time.
• 3 tablespoons plain flour — Helps with browning and gives the stew body.
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• 3 tablespoons olive oil — For browning; don’t skimp, we need a good sear.
• 1 onion, chopped
• 6 cups beef broth — Use a good quality one. This is your base.
• ½ cup red wine (optional) — I say optional, but I rarely skip it. Adds depth.
• 1 pound potatoes, peeled and cubed
• 4 carrots, cut into 1-inch pieces
• 4 stalks of celery, cut into 1-inch pieces
• 3 tablespoons tomato paste — Brings umami and richness.
• 1 teaspoon dried rosemary or 1 fresh sprig
• 2 tablespoons cornstarch
• 2 tablespoons water
• ¾ cup peas

I sometimes throw in a handful of mushrooms if they’re loitering in the fridge.

How to Make It (Instructions)

1. In a large bowl, mix your flour with garlic powder, salt, and pepper. Toss in the beef cubes and coat them generously. Give it a shake like you mean it.
2. Heat olive oil in a Dutch oven or heavy-bottomed pot over medium-high heat. Add the beef and onions. Brown them. Properly brown — don’t crowd the pan or the meat will steam instead of sear.
3. Pause here. Pour yourself a cup of tea. Or wine. You’ve earned it for not skipping the searing.
4. Once the beef has colour and the onions are golden, pour in the beef broth and red wine. Scrape up every browned bit from the bottom of the pan. That’s flavour gold right there.
5. Stir in the potatoes, carrots, celery, tomato paste, and rosemary. Bring it just to a simmer.
6. Cover and reduce the heat to low. Let it bubble away gently for 90 minutes. Pop in now and then to check it’s not sticking. I once forgot and had a mini crisis.
7. In a small bowl, mix the cornstarch and water to make a slurry. Stir it into the stew slowly. You might not need it all — just add until the stew reaches your ideal thickness.
8. Toss in the peas and simmer for another 5–10 minutes. Taste, adjust seasoning, and bask in your brilliance.

Common Mistakes

Why is my beef stew bland?
You probably skipped browning or underseasoned. Sear well, salt smartly, and taste often.

Why did my stew get too thick or gluey?
You added all the slurry at once. Always go gradually and stop when it’s just right.

Why is the beef chewy?
Too little time or too high a heat. Low and slow is non-negotiable for stew cuts.

Why does the bottom keep burning?
Been there. Keep your heat low and stir occasionally. Heavy-bottomed pans help, too.

Can I rush the simmering step?
Sure, if you like sadness. Don’t rush. This dish needs time to develop.

Storage and Reheating Tips

Fridge:
Cool completely, then store in an airtight container. Keeps for 3–4 days.

Freezer:
Freeze in individual portions in heavy-duty bags or containers. Keeps for 4–6 months.

Reheating Options:

• Oven: 325°F (160°C) for 30 minutes, covered.
• Microwave: 2–3 minutes, stirring halfway.
• Stovetop: Gently reheat over medium heat, stirring occasionally.

Flavour deepens overnight, so don’t be surprised if it tastes even better the next day.

What to Serve With It

• Buttermilk mashed potatoes — To soak up that glossy gravy like a sponge.
• Crusty bread or dinner rolls — Ideal for dunking. The rustic kind, not soft rolls.
• A pint of ale or a glass of red — Because stew + wine = comfort squared.

FAQ Section

Can I make this gluten-free?
Yes. Use gluten-free flour for dredging and swap cornstarch for arrowroot if you like.

Can I make it in a slow cooker?
Absolutely. Brown the beef first, then chuck everything (except peas and slurry) into the slow cooker on low for 7–8 hours. Finish with peas and thickener.

Can I leave out the wine?
You can. Just replace it with extra broth or a splash of balsamic vinegar for depth.

Can I prep this ahead?
Yes — it tastes even better the next day. Make it, cool it, refrigerate, and reheat.

Try More Recipes:

• Delia Smith Gooseberry Crumble
• Delia Smith Genoa Cake Recipe
• Delia Smith Vegetable Soup
• Delia Smith Stuffed Peppers