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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.
Serve this with…
- Colcannon recipe – The PERFECT indulgent mashed potatoes
- Easiest Ever Homemade Chips recipe – Simple but GOOD
- Parmentier Potatoes – Ideal for a special occasion
- Honey Roasted Carrots and Parsnips – For an extra impressive veg side
- Cauliflower Cheese – A little extra comfort
- Slow Cooker Apple Crumble – A treat for afters
Ingredients for making Braised Steak
- Sunflower oil
- Braising steak
- Onion – frozen, pre-chopped is fine here
- Garlic – frozen, pre-chopped is fine here
- Carrots
- Plain flour
- 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, tomato puree, 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.
Braised Steak FAQs
Yes! The instructions are mentioned in the recipe below.
Yes! The instructions are mentioned in the recipe card below.
I have done my homework on one-pan pans because I use them so often and having one that ticks all the boxes is a must for me. This tried-and-tested pan review reveals my findings, which I hope you’ll find useful!
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Tender Braised Steak Recipe
Ingredients
- 2 tsp sunflower oil
- 800 g braising steaks
- 1 onion, Peeled and chopped
- 2 Cloves garlic, Peeled and finely chopped
- 4 carrots
- 50 g plain flour
- 600 ml beef stock
- 3 tbsp soy sauce
Instructions
To oven cook:
- Preheat the oven to 160C.
- 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 of beef stock (NOT THE 600ml 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 of beef stock (NOT THE 600ml mentioned for oven cooking). Put the lid on, set the valve to 'SEALING' and cook on MANUAL for 45 minutes. Instant release the pressure.
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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Possibly my favourite TT recipe to date! We all loved this. I cooked it in the slow cooker and the beef was beautifully tender.
Excellent
Lovely recipe. I did add a heaped teaspoon of mixed dried herbs to mine. The gravy was gorgeous 😍
So glad my daughter recommended following you! Loving your recipes! One pot meals is the way to go💕Janie
This was sweet & delicious. I used dark soy sauce, softened & cooked all the ingredients except the steak which I cut up into large pieces & put in the slow cooker raw. Added extra garlic & garnished with parsley. Yum!
Absolutely beautiful my family love this…
So easy..I’ve added some read wine or ale as part of liquid for extra flavour.
I serve with slow cooker dauphinois for a hands off special meal