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”.
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.
Next up you need some greens, I usually keep it simple with some garden peas.
Finally, grab a slice of bread to mop up the last of that beautiful rich gravy!
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.
- 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.
Braised steak and onions is an old school simple British dish that rocks slow cooked beef in an onion gravy, my version livens up that gravy with Worcestershire sauce and Marmite.
- 500g (3⅓ Cups) Onions
- 35g (2 Tbsp) Butter
- 375ml (1½ Cups) Beef Stock
- 1 Tsp Marmite
- 2 Sprigs Fresh Thyme
- 1 Bay Leaf
- 375g (13oz) Braising Steak
- ¼ Tsp Salt
- ¼ Tsp Black Pepper
- 1 Tbsp Flour
- 50ml (3 Tbsp) Worcestershire Sauce
- 1 Tbsp Cooking Oil
- Cut the onions in half and peel them, then cut them into half-moon shapes around 1cm (½") thick.
- Heat a 24cm or 10" saucepan, not nonstick if possible, over a medium heat and the butter and when it melts add the onions, then cook stirring regularly until they begin to soften down, this will take around 10 minutes. Reduce the heat to medium-low and cook on for another 50-60 minutes stirring every 8-10 minutes. Once you get to the last 15-20 minutes you will need to keep an eye on the onions as they will go from a nice golden colour to burnt really quickly!
- When the onions are nicely coloured pour in the beef stock, stir in the marmite and add the thyme and bay leaf. Give everything a stir paying attention to the bottom of the pan removing any of that lovely sticky residue.
- Season the braising steak with salt and pepper, then dredge it with the flour and fry it in the pan until nicely coloured.
- Heat a 30cm or 12" frying pan over a high heat and when it is hot add the cooking oil, then sear the seasoned beef until nicely coloured.
- Pour in the Worcestershire sauce and reduce it by half, then transfer the beef and Worcestershire sauce to the onions, submerge them in the gravy then add a lid. Transfer to the oven and cook for 90 minutes-2 hours at 170°C or 340°F.
Amount Per Serving: Calories: 754Total Fat: 45gSaturated Fat: 21gTrans Fat: 1gUnsaturated Fat: 18gCholesterol: 195mgSodium: 966mgCarbohydrates: 37gFiber: 4gSugar: 16gProtein: 51g
Calorific details are provided by a third-party application and are to be used as indicative figures only.