Beef – braising steak
Cooking meat in wine adds flavour and prevents it from drying out, which is why this recipe is such a failsafe when entertaining. The Parmesan mashed potatoes are a wonderful accompaniment and keep the Italian vibe going.
This is an adaptation of the famous French classic, but more economical because it's made with braising steak. It does take longer to cook but it will simmer happily unattended, and there's very little work involved. The flavour is superb!
This may sound like a long-winded recipe but in fact you can prepare the pastry and filling ahead - then simply assemble and cook it all when you want to eat. Ideal fodder for a cold day...
This is Delia's dish of choice when eating in Indian restaurants...try her version for a lovely spicy, rich, oniony beef curry you can easily make at home.
Surely one of the nation's most popular family supper dishes, chilli con carne is a spicy treat, especially if you make Delia's version, with lime, coriander and black beans.
Get our your candles in Chianti bottles and step back to the 1960's with Delia's classic Boeuf Bourguignon.
Using smoked pimentón from southern Spain gives this goulash authenticity and a wonderful smoky, spicy flavour: one of Delia's favourite casseroles.
In the 1960s, every other restaurant was a bistro and every other bistro served carbonnade de boeuf à la flamande, a traditional Flemish recipe that translates as beef in beer.
A truly authentic chilli con carne, this, with the classic accompaniments of pinto beans, grated cheese, raw onion, saltine crackers and soured cream. A lovely cheat recipe, Delia makes it with steak, rather than mince, for a better texture.