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Tender Braised Steak

4 standard portions

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Dietary & allergen details

Based on listed recipe ingredients. No certification is implied.

  • Celery: not fully checked
  • Gluten-containing cereals: not fully checked
  • Wheat: not fully checked
  • Crustaceans: not fully checked
  • Eggs: not fully checked
  • Fish: not fully checked
  • Lupin: not fully checked
  • Milk: not fully checked
  • Molluscs: not fully checked
  • Mustard: not fully checked
  • Tree nuts: not fully checked
  • Peanuts: not fully checked
  • Sesame: not fully checked
  • Soya: not fully checked
  • Sulphites: not fully checked

Check the actual product labels and preparation. Substitutions can change this information.

Ingredients

  • 2 tsp Sunflower oil
  • 800 g Braising steaks
  • 1 Onion (Peeled and chopped)
  • 2 Garlic cloves (Peeled and finely chopped)
  • 4 Carrots (Peeled and chopped)
  • 50 g Plain flour (all-purpose flour)
  • 600 ml Hot beef stock (Made from a cube is fine)
  • 3 tbsp Dark soy sauce (I use reduced salt)

Method

  1. Preheat the oven to 160℃ fan/180℃/Gas Mark 4/320F.
  2. Heat the oil in a large, deep, lidded frying pan (a sautΓ© pan) over a high heat. Pat the steaks dry with kitchen roll and gentle put them in the pan. Fry on both sides for about 5 minutes until they are a golden colour.
  3. Lift the steaks out to a plate and set aside. Reduce the heat to medium and add the onions, garlic and carrots, fry for 5-10 minutes until just starting to soften and colour.
  4. Sprinkle over the flour and stir to coat the vegetables. Add the steak back into the pan. Pour over the stock, soy sauce and plenty of salt and pepper. Put the lid on and put in the oven for 1.5-2 hours.
  5. Heat the oil in a large, deep, lidded frying pan (OR in your slow cooker pan itself if this is suitable for use on the hob) over a high heat. Pat the steaks dry with kitchen roll and gentle put them in the pan. Fry on both sides for about 5 minutes until they are a golden colour.
  6. Lift the steaks out to a plate and set aside. Reduce the heat to medium and add the onions, garlic and carrots, fry for 5-10 minutes until just starting to soften and colour.
  7. Sprinkle over the flour and stir to coat the vegetables. Put the vegetables covered in flour and the browned steaks into the slow cooker.
  8. Add the rest of the ingredients but only 350ml/1.5cups of beef stock (NOT THE 600ml/2.5cups mentioned for oven cooking). Put the lid on and cook on HIGH for 6 hours or LOW for 8 - 10 hours.
  9. Preheat the saute function of the Instant Pot. Add the oil. Pat the steaks dry with kitchen roll and gentle put them in the Instant Pot. Fry on both sides for about 5 minutes until they are a golden colour.
  10. Lift the steaks out to a plate and set aside. Add the onions, garlic and carrots, fry for 5-10 minutes until just starting to soften and colour.
  11. Sprinkle over the flour and stir to coat the vegetables. Put the vegetables covered in flour and the browned steaks into the Instant Pot.
  12. Add the rest of the ingredients but only 250ml/1cup of beef stock (NOT THE 600ml/2.5cups mentioned for oven cooking). Put the lid on, set the valve to 'SEALING' and cook on MANUAL for 45 minutes. Instant release the pressure.
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