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braising steak in rich onion gravy


  1. Preheat the oven to 160°C or 140°C fan-assisted (gas 3).
  2. In a heavy based casserole dish over medium-high heat sear the beef and onions until nicely browned, remove and keep to one side.
  3. Add the tomato paste, mustard, herbs and stout and reduce by 50% then pour over the stock, bring to a boil and thicken with the corn flour mix before placing the beef and onions back in the casserole dish.
  4. Place in the oven covered and braise for approximately 3 hours, until the beef is tender when pierced with a skewer.
  5. Remove the beef & onions from the gravy, place on a warmed deep serving dish and cover with foil to keep warm.
  6. Reduce the gravy until you reach a rich sauce like consistency, season to taste then pass the gravy over the beef and onions.

To serve

  • Serve with glazed baby carrots and mashed potatoes with parsley and extra mustard at the table and a glass of your favourite stout.
braising steak in onion gravy with carrots and mashed potatoes