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So much more affordable than cooking ‘regular’ steak, this tender Braised Steak recipe cooks low and slow in the oven. There’s also instructions for cooking in the slow cooker or even in an instant pot, it can be left to work its own magic after just a little prep. Perfect when cooking for guests or a special occasion!
Steak for dinner always feels like a special occasion, but what if I told you that a different cut of beef with a different cooking method might save you about A THIRD of the price of most pieces of steak?
Braising steak is a hidden gem of an ingredient. Not only is it super affordable but it’s so full of flavour and utterly delicious!
No, you can’t eat it rare and yes, it does take a while to cook, so it’s a different steak ‘experience’, but it still feels like a real treat.
Why you’ll love this Braised Steak recipe
⭐️ Tender and mouthwatering
⭐️ So simple but still impressive
⭐️ Affordable
What is braised Steak?
The term ‘braising’ refers to the method of cooking. It refers to using both wet and dry heat – that is, meat sautéed in fat or oil on a high heat to seal (the Maillard reaction), which enhances the flavour, and then simmering slowly in very little liquid (gravy, wine, coconut milk or beer, for example) on a low heat to cook.
Braising steak is a cut meat that comes from the front of the cow. It’s fantastic value for money and is succulent and tender when cooked slowly on a low heat.
You can also use this cut of beef in stews and curries if you cook them nice and slowly.
Ingredients for making Braised Steak
- Sunflower oil
- Braising steaks – Buy these from the supermarket or butcher. They are available in most supermarkets. In the USA, braised steak is often referred to as chuck steak, blade steak or stewing beef.
- Onion and garlic – Frozen, pre-chopped is fine here.
- Carrots – Chop these into chunks.
- Plain flour – Or ‘all purpose flour’ if you’re outside the UK.
- Hot beef stock – From a cube is fine.
- Soy sauce – Use low sodium if you prefer.
How to make Braised Steak
1. Pat the steaks dry with kitchen roll and gently put them in the pan. Fry on both sides until they are a golden colour. Set aside.
2. Reduce the heat, add the onions, garlic and carrots, and fry according to the recipe timings below.
3. Sprinkle over the flour and stir to coat the vegetables.
4. Add the steak back to the pan. Pour over the stock, soy sauce and plenty of salt and pepper. Put the lid on and put in the oven as per the recipe.
Substitutions
- Vegetables – You can blend them to add to sauce to make a smooth gravy if kids are veg haters!
Leftovers
In the fridge You can keep this recipe in the fridge for 3 days. Reheat fully covered in the oven, microwave, or on the hob before serving.
In the freezer This is good to freeze for up to 3 months and reheat on the hob before you serve it again.
Serving suggestions…
FAQs
Yes! The instructions are mentioned in the recipe below.
Yes! The instructions are mentioned in the recipe card below.
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Tender Braised Steak
Ingredients
- 2 tsp Sunflower oil
- 800 g (1.8 lb) Braising steaks
- 1 Onion, Peeled and chopped
- 2 Garlic cloves, Peeled and finely chopped
- 4 Carrots, Peeled and chopped
- 50 g (0.33 cups) Plain flour
- 600 ml (2.5 cups) Hot beef stock, Made from a cube is fine
- 3 tbsp Dark soy sauce, I use reduced salt
Instructions
To oven cook:
- Preheat the oven to 160℃ fan/180℃/Gas Mark 4/320F.
- Heat the oil in a large, deep, lidded frying pan (a sauté pan) over a high heat. Pat the steaks dry with kitchen roll and gentle put them in the pan. Fry on both sides for about 5 minutes until they are a golden colour.
- Lift the steaks out to a plate and set aside. Reduce the heat to medium and add the onions, garlic and carrots, fry for 5-10 minutes until just starting to soften and colour.
- Sprinkle over the flour and stir to coat the vegetables. Add the steak back into the pan. Pour over the stock, soy sauce and plenty of salt and pepper. Put the lid on and put in the oven for 1.5-2 hours.
To cook in the Slow Cooker:
- Heat the oil in a large, deep, lidded frying pan (OR in your slow cooker pan itself if this is suitable for use on the hob) over a high heat. Pat the steaks dry with kitchen roll and gentle put them in the pan. Fry on both sides for about 5 minutes until they are a golden colour.
- Lift the steaks out to a plate and set aside. Reduce the heat to medium and add the onions, garlic and carrots, fry for 5-10 minutes until just starting to soften and colour.
- Sprinkle over the flour and stir to coat the vegetables. Put the vegetables covered in flour and the browned steaks into the slow cooker.
- Add the rest of the ingredients but only 350ml/1.5cups of beef stock (NOT THE 600ml/2.5cups mentioned for oven cooking). Put the lid on and cook on HIGH for 6 hours or LOW for 8 – 10 hours.
To cook in the Instant Pot:
- Preheat the saute function of the Instant Pot. Add the oil. Pat the steaks dry with kitchen roll and gentle put them in the Instant Pot. Fry on both sides for about 5 minutes until they are a golden colour.
- Lift the steaks out to a plate and set aside. Add the onions, garlic and carrots, fry for 5-10 minutes until just starting to soften and colour.
- Sprinkle over the flour and stir to coat the vegetables. Put the vegetables covered in flour and the browned steaks into the Instant Pot.
- Add the rest of the ingredients but only 250ml/1cup of beef stock (NOT THE 600ml/2.5cups mentioned for oven cooking). Put the lid on, set the valve to 'SEALING' and cook on MANUAL for 45 minutes. Instant release the pressure.
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Notes
This recipe is for 4 people, you can obviously reduce this (use the slider on the recipe servings section above) but I’d urge you even if you are cooking for 2 to cook the whole recipe and then save the leftovers. It’s a really efficient way of cooking. One effort/energy etc for 2 dinners! Also, you cannot reduce the liquid any further for an instant pot recipe. Braising steaks:
Buy these from the supermarket or butcher. They are available in most supermarkets. In the USA, braised steak is often referred to as chuck steak, blade steak or stewing beef.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation. Nutritional values are per portion unless otherwise stated.
This post was originally published on February 1, 2023 and updated later to make improvements.
Peak. Genuinely peak. As a 13 yr old who cooked this for a family of 6-7, this actually turned out so amazing, I WILL be using this more.
Thanks so much the feedback Enanan, we are so glad you liked it!
useful recipe for tender pork that needs to be cooked or rather braised soon and then frozen until to be eaten. I ilke the rolling of the vegetables in flour before cooking
I often make this delicious recipe on a Sunday instead of a roast. I omitt the carrots and put 3 large onions instead (for 4 people) and let it cook slowly for 3 to four hours in the oven on 160c for three to four hours. Served with mash and veg, it’s enjoyed by all. Thank you again Sarah – your recipes are always delicious.
Please don’t use vegetable oil (in this case sunflower oil). It’s poison.
Apart from that great recipe.