Slow cooker braised steak and onions


Recipe may contain gluten, peanuts, tree nuts, milk and fish.

We’ve made this classic beef dinner even simpler by making it in a slow cooker. Don’t skip on slow cooking the onions at the beginning because this will add a beautiful, caramelised flavour to the dish.

13 Ingredients

  • 1 tbsp olive oil

  • 1kg whole topside roast, cut into 3cm-thick steaks

  • 20g butter

  • 2 brown onions, halved, thinly sliced

  • 3 garlic cloves, thinly sliced

  • 2 tbsp tomato paste

  • 500ml (2 cups) Massel Liquid Stock Chicken Style

  • 11/2 tbsp Worcestershire sauce

  • 6 fresh thyme sprigs

  • 3 dried bay leaves

  • 11/2 tbsp cornflour

  • 2 tbsp chopped fresh continental parsley, plus extra, to serve

  • Mashed potato, to serve (optional)

5 Method Steps

  • Step 1

    Heat the oil

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    (1 tbsp olive oil) in a large frying pan over high heat. Cook the steaks (1kg whole topside roast, cut into 3cm-thick steaks), in 2 batches, for 3 minutes each side or until browned. Transfer to the slow cooker.

  • Step 2

    Add the butter (20g butter) to the pan. Cook until foaming. Add the onions (2 brown onions, halved, thinly sliced). Reduce heat to medium-low and cook, stirring often, for 10 minutes or until browned and tender. Add the garlic (3 garlic cloves, thinly sliced) and cook, stirring, for 1 minute or until aromatic.

  • Step 3

    Add the tomato paste (2 tbsp tomato paste) to the frying pan and cook, stirring, for 1 minute. Add the stock (500ml (2 cups) Massel Liquid Stock Chicken Style), Worcestershire sauce (11/2 tbsp Worcestershire sauce), thyme (6 fresh thyme sprigs) and bay leaves (3 dried bay leaves). Bring to a simmer. Pour over the steaks in the slow cooker. Cover and cook on High for 5 hours or until beef is tender.

  • Step 4

    Combine the cornflour (11/2 tbsp cornflour) with 2 tbsp water. Add to the slow cooker. Cook for 20 minutes or

  • Step 5

    Sprinkle with extra parsley (2 tbsp chopped fresh continental parsley, plus extra, to serve). Serve with mash, if using.

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Image by Guy Bailey

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