Tender Braised Steak

Delicious braised steak with carrots in gravy over a bed of mashed potato.

4.98 from 85 votes

Cooked low and slow, this tender Braised Steak recipe is simple but packed with succulent, deep flavour. Perfect for a special occasion or when comfort food is calling.

Prep Time15

Cook Time2

Total Time2 15

Course: Main Course

Cuisine: Family Food

Servings:

Author: Sarah Rossi

Ingredients

2 tsp Sunflower oil
800 g Braising steaks
1 Onion Peeled and chopped
2 Garlic cloves Peeled and finely chopped
4 Carrots Peeled and chopped
50 g Plain flour
600 ml Hot beef stock Made from a cube is fine
3 tbsp Dark soy sauce I use reduced salt

Metric - Imperial

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.

Did you make this recipe? Click here to let us know how it went and give it a ⭐️ rating! Your feedback helps us to make more recipes you really want.

Notes

Recipe size:
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