Recipe for Old Fashioned Braised Steak and Onions: A Culinary Classic
This recipe delivers a truly old-fashioned braised steak and onions, a dish that's both comforting and deeply flavorful. Perfect for a chilly evening, this slow-cooked masterpiece is surprisingly easy to make and results in incredibly tender beef, meltingly soft onions, and a rich, savory gravy. Let's dive into the details!
Ingredients You'll Need:
- 1.5 lbs Beef Chuck Steak: A chuck steak is ideal for braising because it’s naturally tough, and the slow cooking process transforms it into melt-in-your-mouth deliciousness. Look for a good marbling of fat for extra flavor.
- 1 large Onion, thinly sliced: The sweetness of the onions complements the savory beef beautifully. Yellow onions are traditional, but you can experiment with red onions for a slightly sharper taste.
- 2 tbsp Olive Oil: Provides a good base for browning the steak.
- 2 cloves Garlic, minced: Adds depth and aromatic complexity.
- 1 cup Beef Broth: Use low-sodium broth to control the saltiness of the dish.
- 1/2 cup Red Wine (optional): A splash of red wine adds another layer of rich flavor; Cabernet Sauvignon or Merlot work well. If omitting, add an extra ½ cup of beef broth.
- 1 tbsp Tomato Paste: Adds body and a subtle sweetness to the sauce.
- 1 tsp Dried Thyme: Earthy thyme perfectly complements the beef and onions.
- 1 tsp Dried Rosemary: Another classic herb that pairs well with beef.
- 1 bay leaf: Adds subtle herbal notes to the braising liquid.
- Salt and freshly ground Black Pepper: Season generously throughout the process.
- 2 tbsp All-purpose Flour (optional): Thickens the gravy for a richer texture. Cornstarch can be used as a gluten-free alternative.
Step-by-Step Instructions:
1. Preparing the Steak:
- Pat the beef steak dry with paper towels. Season generously with salt and pepper on both sides.
2. Browning the Steak and Onions:
- Heat the olive oil in a large, oven-safe Dutch oven or pot over medium-high heat. Sear the steak for 3-4 minutes per side, until nicely browned. Remove the steak from the pot and set aside.
- Add the sliced onions to the pot and cook until softened and lightly caramelized, about 5-7 minutes. Stir occasionally to prevent burning. Add the minced garlic during the last minute of cooking.
3. Braising the Steak:
- Return the steak to the pot. Stir in the tomato paste, thyme, rosemary, and bay leaf. Pour in the beef broth and red wine (if using). Bring to a simmer.
- Cover the pot tightly and transfer it to a preheated oven at 325°F (160°C). Braise for 2-2.5 hours, or until the steak is incredibly tender.
4. Making the Gravy (Optional):
- Once the steak is cooked, remove it from the pot and set aside to rest. If desired, thicken the braising liquid by whisking in the flour (or cornstarch slurry – 1 tbsp cornstarch mixed with 2 tbsp cold water). Bring to a simmer and cook until thickened, stirring constantly.
5. Serving:
- Slice the steak against the grain and serve it over mashed potatoes, egg noodles, or crusty bread. Spoon the rich gravy generously over the steak and onions.
Tips for the Perfect Braised Steak:
- Don't overcrowd the pot: Ensure the steak has enough space to brown properly.
- Use a meat thermometer: Check the internal temperature of the steak to ensure it reaches at least 190-200°F (88-93°C) for optimal tenderness.
- Adjust cooking time: Cooking time may vary depending on the thickness of the steak and your oven.
- Make it ahead: This dish tastes even better the next day!
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