Delia’s Easy Beef Stew in Beer
Serves 4·Added 5 May 2026 by Tom Melhuish
MainAutumnWinter
Ingredients
| 2 | lb | shin or stewing beef(900g) |
| 1 | bottle | pale ale(500ml) |
| 1 1/2 | oz | plain flour(40g, seasoned with 1 level teaspoon salt and freshly milled black pepper) |
| 12 | oz | carrots(350g, peeled and cut into chunks) |
| 12 | oz | swede(350g, peeled, cut into 1/2 inch slices and then into chunks) |
| 4 | small | onions(8oz/225g total weight, peeled and left whole) |
| 3 | sprigs | fresh thyme |
| 2 | leaves | bay leaves |
| salt and freshly milled black pepper | ||
| 1 | heaped teaspoon | mustard powder(for dumplings) |
| 1 | heaped tablespoon | snipped chives(for dumplings) |
| 6 | oz | self-raising flour(175g, for dumplings) |
| 3 | oz | shredded suet(75g, for dumplings) |
| 2 | level teaspoons | grain mustard(for dumplings) |
Method
1.Preheat the oven to gas mark 1, 250F, 130C.
2.Put the seasoned flour into a large bowl. Cut the meat into 2 inch (5 cm) chunks, dip in flour to coat, and arrange on a plate. Toss the vegetables in the remaining flour.
3.Arrange meat and vegetables in a casserole. Add herbs, seasoning, and pour over the ale. Simmer on direct heat, then cover with a tight-fitting lid (place foil under the lid for a good seal).
4.Place in the middle of the pre-heated oven for 4 1/2 hours.
5.Remove from oven, turn heat to gas mark 6, 400°F (200°C).
6.Make dumplings: sift flour, mustard powder, and salt. Add suet and chives. Mix grain mustard with 3 tablespoons of cold water, sprinkle over dry ingredients and mix to a soft dough, adding water if needed.
7.Divide dough into 8, roll into rounds, add to the casserole, and cook uncovered on the highest shelf for 25-30 minutes until golden brown and crusty.
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