This braising steak is made with tender beef, onions, garlic, and a rich gravy flavoured with thyme, tomato purée, and English mustard. The oven does all the hard work over about 2 hours. Serves 4.
I always make extra because the gravy tastes even better the next day. It is proper comfort food and one of those dishes everyone goes quiet eating.
Braising Steak Ingredients
- 4 braising steaks (about 200g each)
- 3 tbsp sunflower oil
- 1 large onion, halved and cut into wedges
- 1 garlic clove, crushed
- 500ml beef stock
- 1 tbsp tomato purée
- 1 tbsp chopped fresh thyme (or ½ tsp dried)
- 1 bay leaf
- 1 tsp cornflour
- ½ tsp English mustard powder
- Salt and freshly ground black pepper
How To Make Braising Steak
- Preheat the oven: Set it to 170°C (150°C Fan / Gas Mark 3).
- Brown the steaks: Season the steaks well with salt and pepper. Heat a tablespoon of oil in a large frying pan over a medium-high heat and brown the steaks on both sides in batches. Transfer them to a flameproof casserole dish.
- Sauté the aromatics: Add the remaining oil to the frying pan and gently fry the onion wedges for about 5 minutes until they soften. Stir in the crushed garlic and cook for one more minute.
- Build the gravy: Transfer the onions and garlic to the casserole dish with the steaks. Pour in the beef stock and add the tomato purée, thyme, and bay leaf. Bring to the boil on the hob, then cover with a tight-fitting lid.
- Braise in the oven: Transfer the covered casserole to the preheated oven. Cook for 1¼ to 1½ hours, or until the beef pulls apart easily with a fork.
- Thicken the sauce: Remove the casserole from the oven. In a small bowl, mix the cornflour and mustard powder with a tablespoon of cold water until smooth. Stir this paste into the casserole.
- Finish the dish: Place the casserole back on the hob over a medium-high heat. Simmer for 2–3 minutes, stirring regularly, until the gravy thickens and becomes glossy. Season with salt and pepper to taste.
What Makes This Braising Steak So Good?
- Brown the steaks first: Searing the steaks before braising creates a deep, caramelised crust that adds rich flavour to the gravy. Do not skip this step.
- Keep the heat low: The low oven temperature and long cooking time break down the tough connective tissue in the meat. This is what makes braising steak fall-apart tender.
- Use a flameproof casserole dish: A dish that works on both the hob and in the oven saves washing up. It lets you build all the flavour in one pot, from searing to simmering.
- Mix a smooth slurry: Always blend the cornflour with cold water before adding it to the hot casserole. Adding cornflour straight to hot liquid will cause lumps.
What Goes Well With Braised Steak?
Serve it with a pile of fluffy mashed potatoes to soak up all the gravy. It also goes well with chunky chips or roasted potatoes for something with a bit more crunch.
For greens, try steamed green beans, peas, or tenderstem broccoli on the side. If you enjoy hearty beef dishes, the best Hairy Bikers beef recipes collection has plenty more to try.
How Do You Store Leftover Braised Steak?
Let the braised steak cool completely, then store it in an airtight container in the fridge for up to 3 days. The flavours often improve overnight as the gravy deepens. Reheat gently on the hob or in the microwave.
This dish also freezes well for up to 3 months. Thaw overnight in the fridge before reheating on the hob until piping hot.
Nutrition Facts
- Calories: Approx. 558 kcal
- Total Fat: 35g
- Saturated Fat: 10g
- Protein: 55g
- Carbohydrates: 7g
- Dietary Fibre: 1–2g
- Sodium: 600mg
Frequently Asked Questions
Are stewing steak and braising steak the same? They come from similar tough cuts like chuck or shin, but braising uses larger pieces while stewing uses smaller cubes. Either works well in this recipe.
How does the Hairy Bikers braised steak compare to James Martin’s? The Hairy Bikers version keeps it simple with English mustard powder and cornflour for a glossy gravy. James Martin often adds red wine and root vegetables for a richer, more layered dish.
What is the best cut of meat for braising? Chuck steak, feather blade, or beef shin all work well. These cuts have plenty of connective tissue that melts during cooking to make the meat tender.
Can I cook this braising steak in a slow cooker? Yes, brown the meat and onions first, then transfer everything to the slow cooker on low for 6–8 hours. Thicken the gravy on the hob at the end as described in the recipe.
What other Hairy Bikers beef recipes should I try? The beef stew and dumplings is a firm favourite for cold evenings. For something different, try the steak and stilton pie.
Try More Recipes:
- Hairy Bikers Beef Stew and Dumplings Recipe
- Hairy Bikers Beef Bourguignon Slow Cooker Recipe
- Hairy Bikers Steak and Ale Pie Recipe
- Hairy Bikers Steak and Guinness Pie Recipe
Hairy Bikers Braising Steak Recipe
Description
This classic braising steak recipe from the Hairy Bikers creates tender beef in a rich, savoury gravy. Made with onions, garlic, beef stock, and thyme, it is slow-braised in the oven for a hearty, comforting meal.
Ingredients
Instructions
- Brown the steaks: Season with salt and pepper. Heat oil in a frying pan and brown the steaks in batches over a medium-high heat. Transfer to a flameproof casserole dish.
- Build the gravy: Fry the onion wedges for 5 minutes, add the garlic, then transfer to the casserole. Pour in the stock and add tomato purée, thyme, and bay leaf. Bring to the boil and cover with a lid.
- Braise and finish: Cook in the oven at 170°C (150°C Fan / Gas Mark 3) for 1¼ to 1½ hours until tender. Mix cornflour and mustard with cold water, stir into the casserole, and simmer on the hob for 2–3 minutes until glossy.
