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braising steak in rich onion gravy

How to Cook Braising Steak in a Rich Onion Gravy

  • 15 mins
  • 3 hours
  • easy
  • 4
jeff baker
Recipe by
Jeff Baker

Ingredients

  • 500g beef braising steak
  • 1 bay leaf
  • Sprig rosemary
  • Sprig of fresh thyme
  • Dripping or oil for searing
  • 4 small brown onions peeled & cut into quarters, root intact
  • 1 tbls. Tomato paste
  • 1 tbls. Dijon mustard
  • 300 ml Stout
  • 300ml beef stock
  • Salt & black pepper
  • Corn flour mixed with a little cold water to thicken
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Method

  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

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