Old Fashioned Braised Steak and Caramelised Onions

Braised steak and onions, a magic old-fashioned British dish, what’s not to love about tender beef and caramelised onions in a rich gravy?

Worcestershire sauce and Marmite give the gravy in this comforting dish a real boost and the aroma whilst it cooks is heavenly!

Slowly Cooked Steak in Onion Gravy

I have a thing for old-fashioned dishes and this braised steak and caramelised onions definitely fits into the category of “old school”.

Slowly cooking a tough cut of meat in stock or gravy is a tale as old as time. It always produces beautifully tender results from cuts of meat that need a little more “love”.

It’s a technique that I use in dishes like minted lamb shanks, beer-braised beef cheeks and it is how I cook the oxtail for my old-fashioned British oxtail soup.

This recipe features some properly slowly caramelised onions, they take a while but they add so much to this dish.

The sweetness is balanced with loads of Worcestershire sauce and a touch of marmite.

It all cooks for a couple of hours and all you have to do is sit back and relax and soak up that wonderful aroma!

Frequently Asked Questions

What is braising steak?

Braising steak is a bit of a catch-all name for a range of cuts of beef that benefit from long slow cooking. It could be anything from leg to chuck and flank to skirt.

I don’t like Marmite, can I omit it?

Yes, you can omit it, but I would urge you to try it in gravy at least once. I really do not like Marmite spread on toast however, in gravy-style sauces, it is a magical ingredient.

It doesn’t add that divisive Marmite flavour, it adds a deep umami flavour that works so well with the Worcestershire sauce in this recipe.

Don’t worry about having loads left over, you can stir a teaspoon or half of a teaspoon into any gravy to give it a lift. I also use it in recipes like my savoury mince beef, mince and dumplings and sausage and mash pie.

Can I cook this in a slow cooker?

Yes, I tend not to cook it in a slow cooker because the onions really do need that hour or so to caramelise properly.

In my head, it then makes much more sense to keep going in the same pan and throw it in the oven. But you can deglaze the pot and transfer the onions and stock to the slow cooker.

Then sear the beef, pop it into the slow cooker and cook it on low for 5-6 hours. I would use a small slow cooker (3-4 litres) for a recipe of this size.

Serving Suggestions

Braised steak and onions has a wonderful affinity with mash, the obvious choice is mashed potatoes, but it also works really well with swede and carrot mash and celeriac mash.

If mash ain’t your thing, then how about some crispy spuds? This recipe is awesome with some crispy fried potatoes, straw potatoes, or even some air fryer chips.

Next up you need some greens, I usually keep it simple with some garden peas.

Other great alternatives include buttered cabbage, roasted tenderstem broccoli, and green beans amandine.

Finally, grab a slice of bread to mop up the last of that beautiful rich gravy!

Equipment Used

I only name-check brands of equipment if I think that they make a material difference to a recipe. But if you have any questions feel free to ask them in the comments section below the recipe.

• Stovetop.
• Oven.
• 24cm or 10″ heavy-based saucepan with a lid.
• 30cm or 12″ frying pan.
• Kitchen knife.
• Chopping board.
• Stirring and serving spoons or kitchen tongs.
• Weighing scales and or measuring jug, cups and spoons.