Delia Smith Beef In Beer​ Recipe​

This cosy beef in beer is a classic British-style casserole with fork-tender beef, sweet onions, and a rich, glossy gravy flavoured with ale, thyme, and a touch of mustard. The long, gentle oven braise gives you deep savoury flavour and that melt-in-the-mouth texture without any tricky techniques. It’s an easy, steady recipe that suits a relaxed weekend cook, with about 20 minutes of hands-on time. Total time is roughly 2 hours 50 minutes, most of it in the oven.

Ingredients

For the beef

• 1 kg stewing beef (chuck, blade, or braising steak), cut into 4 cm chunks
• 2 tbsp plain flour
• 1 tsp fine salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp vegetable oil (or beef dripping)

For the beer gravy

• 2 large onions, sliced
• 2 medium carrots, cut into thick coins
• 2 celery sticks, sliced (optional)
• 3 garlic cloves, crushed
• 2 tbsp tomato purée
• 440 ml brown ale (or stout)
• 300 ml beef stock
• 2 tbsp Worcestershire sauce
• 2 tsp Dijon mustard
• 2 bay leaves
• 1 tsp dried thyme (or 3 sprigs fresh thyme)
• 1–2 tsp brown sugar (optional, only if your beer is quite bitter)

To finish (optional)

• 2 tbsp chopped fresh parsley

How to Make Beef in Beer

• Prepare the oven: Preheat the oven to 160°C (140°C fan). Set a shelf in the middle so the casserole cooks evenly.
• Season and coat the beef: Put the beef into a large bowl. Add the flour, salt, and pepper, then toss well so each piece is lightly coated. This helps the meat brown and thickens the gravy later.
• Brown the beef: Heat 1 tablespoon of the oil in a large, heavy, lidded casserole over medium-high heat. Brown the beef in batches, giving it space so it sears properly. Transfer each batch to a plate and add a little more oil if the pan looks dry.
• Soften the vegetables: Lower the heat to medium. Add the onions, carrots, and celery (if using) to the same pot. Cook for 8 to 10 minutes, stirring, until the onions are softened and picking up colour.
• Mix in the flavour base: Stir in the garlic and tomato purée and cook for 1 minute. This quick step takes the raw edge off the garlic and deepens the tomato flavour.
• Add the beer and stock: Pour in the ale and scrape the bottom of the pot with a wooden spoon to lift all the browned bits. Stir in the beef stock, Worcestershire sauce, Dijon mustard, bay leaves, and thyme.
• Assemble the casserole: Tip the browned beef (and any resting juices) back into the pot and stir. Bring to a gentle simmer on the hob, then cover with a tight-fitting lid.
• Bake (braise) until tender: Transfer to the oven and cook for 2 hours, stirring once halfway through. The beef is ready when it yields easily to a fork.
• Thicken and balance the flavour: If you’d like a thicker gravy, remove the lid and return the pot to the oven for 15 to 25 minutes. Taste and season. If the beer finish is a little bitter, stir in 1 to 2 teaspoons of brown sugar.
• Cool slightly, then serve: Let the casserole stand for 10 minutes (it settles and thickens as it rests). Ladle into bowls and sprinkle with parsley if you like.

Tips

Why is my beef still tough?

Tough beef usually means it needs more time. Keep the oven low and give it another 20 to 40 minutes, checking occasionally. Stewing cuts turn tender when the connective tissue has time to break down.

How do I stop the meat from boiling instead of braising?

Bring it only to a gentle simmer on the hob, then move it to the oven. If you see rapid bubbling in the oven, lower the temperature slightly and make sure the lid fits well.

My gravy tastes bitter, what can I do?

Some ales and stouts have a firm bitter edge. A teaspoon or two of brown sugar (or a splash of balsamic) helps round it out. Also make sure the tomato purée is cooked for a minute before adding the liquid.

How can I thicken the gravy without lumps?

The flour on the beef usually does the job. If you still want it thicker, simmer uncovered at the end. Avoid adding dry flour directly to hot liquid; instead, mix 1 tablespoon cornflour with 2 tablespoons cold water, then stir it in and simmer for 2 to 3 minutes.

Serving Suggestions

• Buttery mashed potatoes and steamed greens
• Chunky chips and a spoonful of buttered peas
• Crusty bread for dunking into the beer gravy
• Roast potatoes and braised red cabbage

Storage

Room Temperature

Cool the casserole quickly, then don’t leave it out for more than 2 hours. Once it’s no longer steaming hot, refrigerate.

Refrigerator

Store in an airtight container for up to 3 days. The flavour improves overnight. Reheat gently on the hob over low heat until piping hot, adding a splash of stock or water if the gravy has thickened too much.

Freezing

Freeze in portion-sized containers for up to 3 months. Defrost overnight in the fridge, then reheat slowly until fully hot throughout. Stir well as it warms so the gravy returns to a smooth texture.

Nutrition

• Calories: 520 kcal
• Carbohydrates: 20 g
• Protein: 45 g
• Fat: 28 g
• Saturated Fat: 10 g
• Sodium: 850 mg

Disclaimer: Nutrition values are estimates and can vary based on the beer, stock, and exact cut of beef used.

FAQs

Beef in Beer (Delia-Style)

Recipe by Milli Rose

0.0 from 0 votes

Course: MainCuisine: BritishDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

2

hours 

30

minutes

Total time

170

minutes

Calories

520

kcal

2

hours 

50

minutes

Tender beef braised in ale with onions, carrots, and herbs until rich, glossy, and deeply savoury. A comforting British casserole made for mash and buttered greens.

Ingredients

• 1 kg stewing beef (chuck or braising steak), cut into 4 cm chunks

• 2 tbsp plain flour

• 1 tsp fine salt

• 1/2 tsp freshly ground black pepper

• 2 tbsp vegetable oil (or beef dripping)

• 2 large onions, sliced

• 2 medium carrots, cut into thick coins

• 2 celery sticks, sliced (optional)

• 3 garlic cloves, crushed

• 2 tbsp tomato purée

• 440 ml brown ale (or stout)

• 300 ml beef stock

• 2 tbsp Worcestershire sauce

• 2 tsp Dijon mustard

• 2 bay leaves

• 1 tsp dried thyme (or 3 sprigs fresh)

• 1–2 tsp brown sugar (optional, to balance bitter beer)

• 2 tbsp chopped parsley, to finish (optional)

Directions

• Preheat the oven to 160°C (140°C fan). Heat a large, heavy lidded casserole on the hob.
• Toss beef with flour, salt, and pepper. Brown in batches in hot oil until well coloured.
• Soften onions, carrots, and celery in the same pot. Stir in garlic and tomato purée for 1 minute.
• Pour in ale and scrape up browned bits. Add stock, Worcestershire, mustard, bay, and thyme. Return beef to the pot.
• Bring to a gentle simmer, cover, and bake for 2 hours, stirring once halfway.
• Uncover for 15–25 minutes to thicken if needed. Adjust seasoning and add a little sugar if the beer tastes bitter.
• Rest for 10 minutes, then serve with parsley and your favourite sides.

Notes

• Brown the beef in batches so it sears rather than steams.
• If the gravy is thin, simmer uncovered at the end to reduce.
• Tastes even better the next day and freezes well.