Braised steak & onions

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June 5, 2019

Braised steak & onions 5 0 5 3

This is a family favourite. Its delicious and perfect to have on a cold winters night.

  • Prep: 30 mins
  • Cook: 5 hrs
  • 30 mins

    5 hrs

    5 hrs 30 mins

  • Yields: 4 servings

Ingredients

1 kg rump or chuck steak, trimmed diced or leave whole

2 tbs plain flour (set 1 tbsp aside)

1 tsp salt and pepper to season flour

2 tbs oil

60 g butter

3 onions, halved thickly sliced

2 garlic cloves, finely chopped

2 & ½ tbsp red wine

2-3 cups reduced salt beef stock

1 tsp Vegemite

1 tbs tomato paste

1 tbs Worcestershire sauce

Salt & pepper to taste.

Directions

1Set slow cooker on sear mode.

2Dust steak lightly with seasoned flour.

3Heat oil in slow cooker and brown steak in batches.

4Remove and put into a bowl or on a plate and set aside.

5Add butter to slow cooker and mix with the pan juices.

6Add onions and garlic and cook until onions are transparent.

7Add red wine let it cook off for about 30 seconds.

8Stir in extra flour and cook for 2 minutes.

9Gradually add stock, stir until sauce boils and thickens a little.

10Add Vegemite, tomato paste and Worcestershire sauce and stir to combine.

11Put meat back into slow cooker and stir.

12Cook on LOW for 5hrs or until meat is tender.

13If it needs thickening just mix 1 tbsp cornflour with a little water mix through and let cook for about 15 minutes.

14Taste add salt & pepper if needed.

Notes

1Serve with mash potatoes, your favourite vegetables and crusty bread to mop up any leftover sauce on your plate.

2Browning the meat will add more flavour to the dish.

3Wine can be left out add beef stock in its place.

4You can freeze leftovers or use as a filling for meat pies.

Submitted by Ange Marie

00:00

5 Reviews

Paulene @ Slow Cooker Central

September 18, 2019

Sure but if they are thin you may need less time 🙂

Kaz

September 17, 2019

Can you use bbq steak as thats all I have on hand atm?

Kirrily

September 17, 2019

I made this on the weekend – didn’t follow method fully – chucked everything in – skipped the browning & coating in flour due to time restraints. Also omitted red wine as I didn’t have a bottle open. Sprinkled a small amount of gravox in at the end to thicken. Was absolutely delicious. Leftovers the next day were amazing too as the flavours really intensified.

Shelley-Jane Pearce

June 14, 2019

This is amazing. I doubled the recipe and used chuck steak. I seared the meat first and followed all steps which was all worth the wonderful taste. Served on a garlic mash with crusty sourdough

Kay-lenne Christie

June 10, 2019

Made this last night for dinner, was amazing! Thank you ❤️
* i didnt sear the meat (too lazy)

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