Slow cooker braised steak and onions

Ingredients

• 450 g (1 lb)stewing beef, such as chuck, flank or brisket
• 300–450 ml (2–3 cups)medium onions, coarsely chopped
• 30 ml (2 tbsp)Worcestershire sauce
• 30 ml (2 tbsp)tomato purée
• 16 g (2 tbsp), plus extra if needed for thickeningplain flour
• 1beef stock pot
• 240 ml (1 cup)boiling water
• 30 ml (2 tbsp)sunflower or other vegetable oil
• 5 g (1 tsp)salt
• 1 g (½ tsp)black pepper

Instructions

1. 1

   Season the beef

   Cut the beef into bite-sized pieces. Season the flour with the salt and black pepper, then coat the beef in it.

2. 2

   Brown the beef

   Heat the oil in a frying pan. Once hot, fry the beef until browned on all sides, turning the pieces with tongs.

3. 3

   Layer the slow cooker

   Put the sliced onions in the slow cooker insert and arrange the browned beef on top.

4. 4

   Make the roux

   Take the pan off the heat. Add 1 tablespoon of flour to the juices left from browning, including any flour left from coating the beef if you have it, and stir to loosen the bits stuck to the pan.

5. 5

   Prepare the stock

   Dissolve the stock pot in 240 ml (1 cup) of water, then mix in the Worcestershire sauce and tomato purée. Pour this into the flour mixture and stir over a low heat until smooth and lump-free.

6. 6

   Add the gravy

   Pour the stock mixture over the beef and onions in the slow cooker.

7. 7

   Braise until tender

   Cover with the lid and cook for 6–7 hours on low or 4–5 hours on high.

8. 8

   Check the seasoning

   Taste the gravy and add more salt and pepper if needed.

9. 9

   Serve the braise

   Serve with creamy mashed potatoes and your choice of vegetables.

What is braised steak and onions?

Braised steak and onions is a British-style slow-cooked dish in which beef softens in a savoury onion gravy. Braising combines a little initial browning with a longer, covered cook in liquid.

This version keeps the ingredient list simple, while browning the beef and stirring the pan juices into the gravy gives the sauce extra depth.

Nutrition and macros by portion

The nutrition label shows one serving as written: 518 calories, 32g protein, 11g carbs, 37g fat.

The beef supplies most of the protein, while the flour and onions contribute carbohydrates. Beef and oil are the main sources of fat; serve a moderate portion of mashed potatoes and add vegetables to balance the plate.

Choosing the beef

Stewing cuts: chuck, flank and brisket are suggested because they can become tender during a long, gentle cook. Cut the beef into similar-sized bite-sized pieces so they cook at a similar pace.

Flour coating: the seasoned flour helps brown the outside of the beef and later contributes to a thicker gravy.

Building the onion gravy

Pan juices: stir flour into the browned bits and cooking juices left in the frying pan. Taking the pan off the heat first helps you work the flour into the residue without rushing.

Smooth stock: add the stock mixture gradually while stirring over low heat, and keep mixing until there are no lumps before pouring it into the slow cooker.

Getting the texture right

Beef: the long braise should leave the pieces tender enough to cut easily with a fork. The recipe gives a range of cooking times, so check the beef towards the end of the suggested window.

Gravy: if it seems too thin, the method allows for extra flour. Stir it in carefully to avoid lumps, then check the seasoning before serving.

Timing and heat

Low setting: allow 6–7 hours for the slow cooker to braise the steak.

High setting: the stated cooking time is 4–5 hours. Keep the lid on during cooking, then taste and season the gravy once the beef is ready.

What to serve with it

Potatoes: creamy mashed potatoes are a natural match for the thick onion gravy and make the dish feel like a complete comfort-food supper.

Vegetables: serve with your choice of vegetables alongside the beef. Add them to the plate rather than the slow cooker, as the method does not include cooking them with the braise.

Recipe notes & tips

• Brown the beef in batches if the frying pan is crowded, so the pieces can brown rather than steam.
• Use tongs to turn the beef and brown it on all sides.
• Scrape the browned bits from the pan into the gravy mixture for extra savoury flavour.
• Stir the stock into the flour mixture until smooth before adding it to the slow cooker.
• Taste the finished gravy before adding more salt, as the stock pot and Worcestershire sauce are already savoury.

Variations

• Add mushrooms: include them with the onions for an earthy addition.
• Use a different oil: choose another vegetable oil for browning if sunflower oil is unavailable.
• Try a different cut: use chuck, flank or brisket as suggested in the ingredient list.
• Serve with rice: spoon the beef and gravy over rice instead of mashed potatoes.
• Choose another side: pair the braise with your preferred vegetables.

Common mistakes to avoid

• Crowding the pan: brown the beef in batches so the pieces colour on all sides.
• Skipping the browning: take time to brown the beef before it goes into the slow cooker.
• Adding flour off the heat too late: remove the pan from the heat before stirring flour into the juices.
• Leaving lumps in the gravy: stir the stock mixture over low heat until smooth before pouring it over the beef.
• Over-seasoning early: taste the finished gravy before adding extra salt and pepper.

How to store

Cool leftovers and refrigerate them in a covered container, then use within 3 days. Reheat thoroughly in a saucepan over a low heat, stirring occasionally; add a splash of water if the gravy has thickened too much.

Frequently asked questions