Skip to recipe

Open full page ↗

Meat Dishes

Braised Beef/Steak

Braised Beef/Steak made with beef, onion, carrot and beef stock. The recipe serves 4; change the portions and units below and the amounts update.

  • Serves 4

Method

  1. Heat oil in a frying pan, Pre heat an oven to Gas 4 (160-180˚C)

  2. Brown the onions and carrots and place in an ovenproof dish.

  3. Season the beef with pepper.

  4. Quickly brown the beef on both sides and place on the vegetables.

  5. Pour some stock/wine into the frying pan and deglaze the juices by bringing to the boil.

  6. Cover with beef with stock and add bayleaf.

  7. Cover with a lid or aluminium foil.

  8. Cook for approx 1.5 - 2 hours or until meat is tender.

  9. Strain or puree the cooking liquid place in a clean saucepan.

  10. Thicken by diluting cornflour in a little cold water then whisking into sauce and bringing back to boil.

  11. Reduce the sauce by boiling for a stronger flavour.

Tip: tap a step to tick it off as you cook.

Chef’s notes

  • Red wine can be used at stage 5 to deglaze the pan, mushrooms, tomatoes and herbs can also be added to taste.
  • The meat can be cooked as a joint then cut into steaks after cooking.
  • Dried wild mushrooms can be reconstituted and the liquor and mushrooms used in the sauce see Braising - Methods of Cookery for more details on Braising.

Shopping list for 4 portions

Meat & poultry

Fruit & veg

Tins, jars & stock

Baking

Oils, vinegars & sauces

Fresh herbs

Store cupboard (check you have)

Converted from the Cookeryonline Excel workbook “Braised Beef”.