Braised Tender Beef Steaks (Print)

Slow-braised beef steaks with savory gravy for a rich and comforting meal.

# What You Need:

→ Meat

01 - 4 beef braising steaks (6 oz each)

→ Vegetables

02 - 2 large onions, sliced
03 - 2 carrots, peeled and sliced
04 - 2 celery stalks, sliced
05 - 3 garlic cloves, minced

→ For Braising

06 - 2 tablespoons plain flour (or gluten-free flour)
07 - 2 tablespoons vegetable oil
08 - 1 2/3 cups beef stock
09 - 1 cup red wine (optional; substitute with more stock if desired)
10 - 2 tablespoons tomato paste
11 - 2 teaspoons Worcestershire sauce
12 - 2 sprigs fresh thyme (or 1 teaspoon dried thyme)
13 - 2 bay leaves
14 - Salt and black pepper, to taste

# How to Make:

01 - Set the oven to 320°F.
02 - Pat steaks dry and season generously with salt and black pepper. Lightly dust with flour.
03 - Heat vegetable oil in a large ovenproof casserole over medium-high heat. Brown steaks for 2-3 minutes per side, then remove and set aside.
04 - In the same pan, add onions, carrots, celery, and garlic. Cook for 5 minutes until softened.
05 - Stir in tomato paste and cook for 1 minute to enhance flavor.
06 - Pour in red wine if using, scraping browned bits from the pan. Simmer for 2 minutes.
07 - Return steaks to the pan. Add beef stock, Worcestershire sauce, thyme, and bay leaves. Bring to a gentle simmer.
08 - Cover tightly and braise in the oven for 2 hours, turning steaks halfway through, until very tender.
09 - Remove thyme and bay leaves. Adjust seasoning with salt and pepper. Serve steaks with gravy and vegetables.

# Expert Advice:

01 -
  • The beef becomes so tender you can cut it with a spoon, no knife wrestling required.
  • One pot does all the work while you get on with your day, no constant stirring or babysitting.
  • The gravy is deep, glossy, and rich enough to make even plain mash taste like a special occasion.
  • It fills your home with the kind of smell that makes everyone ask whats for dinner before theyve even hung up their coat.
02 -
  • Do not skip the searing step, that browned crust is where half the flavor lives and it makes the gravy taste like it simmered all day.
  • If your lid does not fit tightly, cover the casserole with foil first then the lid, any escaping steam will dry out the meat.
  • Check the steaks after an hour and a half, some cuts turn tender faster and you do not want them to fall apart into strings.
03 -
  • Let the steaks come to room temperature for 20 minutes before cooking so they sear evenly and do not cool the pan down.
  • Use a heavy casserole with a tight lid, thin pans lose too much liquid and the meat can catch on the bottom.
  • Taste the gravy before serving and do not be shy with the seasoning, a pinch more salt or a grind of pepper can lift the whole dish.

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