Delicious braising steak- #1 sunday dinner
Braising steak is one of those timeless comfort foods that proves just how rewarding a little patience in the kitchen can be. While it may take between 1 to 2 hours to slowly cook to tender perfection, the preparation is surprisingly simple and quick—usually taking less than 25 minutes. Once it's in the pot and gently simmering, the steak begins to absorb all the rich, savoury flavours of the stock, herbs, onions, and any vegetables you choose to include. Over time, the connective tissues in the meat break down, transforming a humble cut of beef into a melt-in-the-mouth, flavour-packed dish that’s deeply satisfying. The long, slow cooking process allows the flavours to develop in a way that quicker methods simply can’t replicate—making braised steak well worth the wait.
Not only is braising steak incredibly tasty, but it's also packed with nutritional value. Each generous serving provides 558 kcal, making it a hearty main course that can fuel you through the day or warm you up on a cold evening. It delivers a powerful 59.1g of protein, ideal for those looking to maintain or build muscle. With only 5.1g of carbohydrates (3g of which are sugars), it’s also a good choice for lower-carb diets. The dish includes 33.1g of fat—10.9g of which are saturates—contributing to its richness and flavour.
Delicious braising steak ingredients;
Four 200g/7oz braising steaks apiece
Three tablespoons of sun oil
One onion, sliced in half and divided into twelve wedges
One smashed garlic clove
Either 500ml/18fl oz of fresh beef stock or 500ml/18fl oz of beef stock produced using one beef stock cube
One tablespoon of tomato purée
½ tsp dried thyme or 1 tablespoon minced fresh thyme
One bay leaf and one teaspoon cornflour
½ teaspoon powdered English mustard
freshly ground black pepper and salt
To serve mashed potatoes or homemade chips
Delicious braising steak step by step instructions;
Step 1
Preheat the oven to 170°C (150°C Fan) / Gas Mark 3. This low and steady heat is perfect for braising, allowing the meat to cook gently over time until it becomes beautifully tender and full of rich, developed flavour. Make sure your oven is fully preheated before placing your dish inside to ensure even cooking from the start.
Step 2
Remove any tough fat from the steak and sprinkle it with salt and pepper on both sides. Heat 1 tablespoon of oil in a large non-stick frying pan over a medium–high heat until shimmering. Carefully place two steaks into the pan and fry them for a couple of minutes on each side, or until they’re beautifully browned and caramelised. This browning step is key—it helps to seal in the juices and adds a deep, savoury flavour to the final dish. Be sure not to overcrowd the pan, as this can cause the steaks to steam rather than sear. If you're cooking more than two steaks, add a little more oil between batches if necessary, and repeat the process until all the steaks are evenly browned. As each batch is done, transfer the steaks to a large flameproof casserole dish or a sturdy, oven-safe lidded pan. This will be the base for your slow braise in the oven, where the magic really starts to happen.
Step 3
Return the frying pan to the hob and reduce the heat to low–medium. Add the remaining oil, then add the sliced onion and gently fry for about 5 minutes, stirring regularly. Cook until the onion is softened and just starting to turn lightly golden, which will bring out its natural sweetness and add depth to the dish. Stir in the crushed garlic and cook for 1 minute more, just until fragrant—be careful not to let it burn. Once the onions and garlic are nicely softened and aromatic, tip the entire mixture into the casserole dish with the browned steaks, spreading it out evenly. This fragrant base will help create a rich and savoury braising sauce as the steak cooks slowly in the oven.
Step 4
Pour the beef stock into the casserole dish, then stir in the tomato purée, thyme, and bay leaf, mixing everything together gently so the flavours begin to combine. Place the dish over a medium heat and bring the contents to a gentle boil—this helps kick-start the braising process. Once bubbling, cover the casserole with a tight-fitting lid and carefully transfer it to the preheated oven. Cook for 1¼ to 1½ hours, or until the beef is very tender and can be easily pulled apart with a fork. During this slow cook, the meat will soak up all the delicious flavours of the broth and herbs, resulting in a rich, comforting dish with beautifully tender steak.
Step 5
In a small bowl, mix the cornflour and mustard powder together, then stir in 1 tablespoon of cold water to create a smooth, lump-free paste. This mixture will help thicken the sauce while adding a gentle kick of flavour from the mustard. Remove the casserole from the oven and take off the lid, then stir the cornflour mixture into the hot sauce, making sure it’s evenly distributed. Return the casserole to the hob over a low heat if needed, and stir gently until the sauce thickens to your liking. Finally, season to taste with salt and freshly ground black pepper, adjusting the flavour to suit your preference. The result is a beautifully rich, savoury gravy that perfectly coats the tender braised steak.
Step 6
Place the casserole back on the hob over a medium–high heat and bring it to a gentle simmer. Cook for 2–3 minutes, stirring regularly to prevent sticking and ensure the sauce thickens evenly. As it simmers, the gravy will begin to reduce slightly and take on a rich, glossy finish, coating the tender pieces of steak beautifully. This final step enhances both the texture and flavour of the dish, creating a luxurious, savoury sauce that’s perfect for spooning over mashed potatoes or soaking up with crusty bread. Once the gravy is thick and glossy, your braised steak is ready to serve.
Step 7
Carefully transfer the tender braised steaks to four warmed plates, using a slotted spoon or tongs to keep them intact. Then generously spoon the rich, glossy gravy over the top, making sure each portion gets a good helping of the deeply flavoured sauce. For the perfect finishing touch, serve with golden chips for a satisfying crunch, or opt for creamy mashed potato to soak up every drop of that delicious gravy. Either way, it's a hearty, comforting meal that’s sure to please.