Braised Steak and is a hearty and classic dish for a cold winter’s night! With saucy, tender pieces in a delicious and sweet onion flavoured gravy, this is the ultimate comfort food!
Braised steak and may be considered a bit of an old-fashioned dish, but you can’t deny how delicious it is! It’s one of those classic meals that just makes you feel good inside!
The tender beef just melts in your mouth and become so sweet and tasty in the oven. Then there’s the sauce! The gravy-like onion flavoured sauce! Give me some bread and I’d be happy with just a bowl of it. Okay, maybe not – the meat is pretty darn good…
But the point is, braised steak is one of the best comfort foods you’ll find this winter. It’s a dish full of nostalgia for most people and something that very happy to be sharing with all of you!
This is a good old-fashioned braise of beef slices teamed with onions and tomatoes. Team it with rice for a great tasty family dinner.
Tips and Tricks
Whilst this dish is already incredibly easy and pretty foolproof, I have included some little tips and tricks to not only ensure the best results, but to also make things as easy as possible.
- Brown the meat in batches and make sure you don’t overcrowd the pot. This with prevent the steaks from stewing and make sure you get the best flavours.
- This dish only takes about 15 minutes to prep; after that the oven does all the work. But if you’re really strapped for time, you can skip browning off the meat. Just don’t coat in flour and add everything straight to the pot at once. But I’ll just say, browning the meat does add great flavour!
- If you can’t get pearl onions – or just don’t want to use them – then just substitute them for 2 brown onions cut into eighths.
- If you’re Gluten Free, then you can just omit the flour. Continue to brown the meat and follow the recipe as directed!
Heat the oil in a frying pan and sear the steak in small batches. Fry the onion until soft and add the garlic, cooking for a further 2 minutes.Return beef to the pan and add the tomatoes.Stir the gravy mix into the water and add to the pan and bring to a boil. Simmer for 15 minutes. Stir through parsley just before serving
1 tbsp oil
4 blade steaks (around 800g in total)
1/4 cup plain flour
6 pearl onions, quartered
3 cloves garlic, peeled and crushed
500ml beef stock
1 bay leaf
1 tbsp Worcestershire sauce
1 tbsp butter
1 tsp tomato paste
3 thyme sprigs
salt & pepper, to taste
- Preheat oven to 125°C. Heat oil in large Dutch oven or casserole pot.
- Cut steaks in half and coat in flour. Brown on both sides in a casserole pot or Dutch oven, in batches, to avoid overcrowding. Remove pot from heat.
- Add remaining ingredients and stir thoroughly to combine. Cover with a lid and place in the oven. Cook for 2 1/2 hours.
- Turn up the heat to 180°C and remove lid. Cook for 1 hour. Remove bay leaf and thyme and serve with mashed potatoes and bread.