Looking for a dish that’s both impressive and effortless?
Look no further than braised steak and onions! This timeless recipe transforms tough cuts of meat into incredibly tender and flavourful masterpieces.
The key lies in the brown braise: searing the meat for a beautiful crust and caramelizing the onions for an extra depth of flavor.
This guide will walk you through every step, ensuring your braised steak and onions come out perfectly juicy and melt-in-your-mouth delicious.
Get ready to experience comfort food at its finest!
Braised Steak and Onion
Indulge in the rich and hearty flavours of braised steak and onion with this delicious recipe. Learn how to create this comforting dish that is perfect for a cosy meal at home.
Equipment
- Heavy-bottomed, deep pot, like a Dutch oven
- Stovetop or oven
- Chopping board
- Sharp knife
- Spoon
Ingredients
- 1 kg blade or chuck steak
- 2 tablespoons olive oil
- 3 small brown onions
- 400 ml beef stock
- 200 ml red wine
Instructions
- Getting Started; Cut the beef into large chunks and set aside. Thinly slice onions and set aside.
- Season the Meat; Now season your meat on all sides and get your pot nice and hot. Use a heavy-bottomed, deep pot, like a Dutch oven. Add some oil.
- Sear the Meat; Add the meat and brown or sear in small batches. You want it to be deep dark brown on all sides. Then remove and set aside.
- Brown the Onions; Next, add the onions to the Dutch oven. You want to Saute and brown them up.
- Deglazing; When the onions are nice and soft, Deglaze with wine. The acidity of the wine will balance the richness of the meat. Be sure to scrape up all the flavourful brown bits on the bottom of the pan.
- Start Braising; Add the meat back to the pot with the onions.
- Add More Liquid; Add stock or water halfway up the meat you're braising and bring to a boil, then immediately lower to a simmer. Once it's simmering, you can add in any other aromatics if you like. Cover and keep it at a low simmer on the stovetop or in the oven at 170°C (338°F).
- Cooking the Meat; Cooking low and slow breaks down the tough meat so it's tender and delicious. Check on it occasionally. The liquid level needs to remain the same, so add more if necessary. It will take about 1½ to 3 hours to become fork-tender. As soon as it's fork-tender, it's done. Cooking any longer will dry out the meat.
- Ready to Eat;
Go for it, serve over a bed of mashed potatoes and enjoy.
Video
Notes
Serving Suggestions
- Classic:
- Mashed potatoes and fluffy bread sticks are the perfect accompaniments to soak up the luscious gravy.
- Modern Twist:
- Serve over creamy polenta for a richer base, or try pairing it with grilled vegetable skewers for a more well-rounded meal.
- Light Option:
- Mashed cauliflower or rice pilaf offer a lighter alternative without sacrificing flavour.
- Scones:
- Scones are another side that is perfect to mop up up your gravy. Plain, soda water and cheese are all fantastic choices. See my scone recipes.
Recipe Tips
- Choose the Right Cut: Opt for tougher cuts like chuck roast, rump roast, or flank steak. These cuts benefit from the long, slow braising process, resulting in amazing tenderness.
- Don't Skip the Sear: Searing the meat locks in juices and adds a depth of flavor that can't be replicated by simply simmering.
- Patience is Key: Resist the urge to peek constantly! The low and slow cooking allows the collagen in the meat to break down, creating that melt-in-your-mouth texture.
- Thicken the Gravy (Optional): If you prefer a thicker gravy, whisk a cornstarch slurry (equal parts cornstarch and water) into the pot during the last 30 minutes of cooking.
- Leftover Love: Braised steak and onions taste even better the next day! Store leftovers in an airtight container in the refrigerator for up to 3 days.
Perfectly tender meat. I had some leftovers so I thickened it up and used as a pie filling