The perfect stew for a cold Winter’s evening

Taken from Delia Smith’s Complete Cookery course, this is a great recipe which you can prepare, pop in the oven and forget about for a couple of hours. It tastes delicious and is best served with some rice and vegetables.




700g beef stewing steak trimmed and cut into 4cms cubes

2 large onions

1tblsp olive oil

1 clove garlic crushed

1 rounded tblsp plain flour

1 rounded tblsp smoked paprika

400g tin Italian chopped tomatoes

1 medium green or red pepper

150ml soured cream

salt and pepper


Serves 4


  1. Pre heat the oven to 140c
  2. Heat the oil in a flameproof casserole dish until sizzling hot and then brown the cubes of beef on all sides, cooking a few at a time and transferring them to a plate with a slotted spoon as they brown.
  3. Reduce the heat to medium and then stir in the onions and cook for 5 minutes until pale golden.  Add the garlic, return the meat to the dish, sprinkle in the flour and paprika and stir to soak up the juices.
  4. Next, add the tin of tomatoes, season with salt and pepper and bring everything to a slow simmering point before covering with a tight fitting lid and transferring the casserole to the middle of the oven.  Cook for 2 hours
  5. Prepare the pepper by halving it, removing the seeds and cutting the flesh into 3cms strips.  Then, when the 2 hours are up, stir the chopped pepper into the goulash, replace the lid and cook for a further 30 minutes.
  6. Just before serving, stir in the soured cream to give a marble effect and sprinkle a little more paprika over.  Serve straight from the casserole.
Tip: Make double the recipe and pop the remainder in the freezer for another day.