Slow cooker braised steak and onions

Where some recipes dice the beef, I took the word “steak” as literal and cut the beef into thick slices (easier than doing all that chopping). In most original versions, the beef is coated in flour before browning off. I skipped this step, instead thickening the mixture with cornflour at the end. I also decided to slice the garlic rather than finely chopped as when slow cooked garlic loses its intensity, but keeping it in large pieces the flavour kept on giving. I also decided to cook the onions in butter to bring out their sweetness.

Why we love this braised beef with onions recipe

Our braised beef with onions recipe ticks many boxes: it’s budget and comforting and has minimal prep for maximum flavour. It’s also gluten, egg and dairy free. From the reviews it seems like this recipe is a hit with the kids. This may be because of the lack of veggies, but If you wanted you could slow cook the beef and onions with thick slices of carrots and stir through some peas at the end.

What ingredients do I need to make braised steak and onion:

• Beef: I opted for topside as it’s a cut used in a traditional beef pot roast. I wanted to use a whole piece so I could slice it thickly enough to appear to be a steak, but still become super tender. You could use pieces of chuck steak if you preferred, the flavours will be the same.
• Onion: I always use brown onions when caramelising. Although some cooks insist on red onions, I find the brown has the right sugar content to allow the onions to get brown and softened just to my liking.
• Cornflour: Not only does this thicken the sauce, it also gives the whole dish a glossy sheen.
• Tomato paste: I added this for the extra flavour and also to give the sauce a slightly russet look. Always make sure you cook tomato  paste off for a minute before adding the remaining ingredients as this takes away the slight metallic taste.
• Worcestershire: Containing the sweet and sour contrast of molasses and tamarind, Worcestershire sauce in a umami flavour bomb. Only a small amount is required to give an amazing depth of flavour.
• Stock: I always use chicken stock in my recipes whether it be beef or lamb because I believe that it has a superior taste, providing a boost of salt and herbs.
• Herbs: While the thyme and bay leaves add flavour, the fresh parsley at the end freshens and lifts the dish. 

This classic beef and onion recipe just cries out to be served with potatoes,

• Step 1
  Heat the oil in a large frying pan over high heat. Cook the steaks, in 2 batches, for 3 minutes each side or until browned. Transfer to the slow cooker.
• Step 2
  Add the butter to the pan. Cook until foaming. Add the onions. Reduce heat to medium-low and cook, stirring often, for 10 minutes or until browned and tender. Add the garlic and cook, stirring, for 1 minute or until aromatic.
• Step 3
  Add the tomato paste to the frying pan and cook, stirring, for 1 minute. Add the stock, Worcestershire sauce, thyme and bay leaves. Bring to a simmer. Pour over the steaks in the slow cooker. Cover and cook on High for 5 hours or until beef is tender.
• Step 4
  Combine the cornflour with water. Add to the slow cooker. Cook for 20 minutes or until the liquid has thickened slightly. Season. Stir through the parsley.
• Step 5
  Sprinkle with extra parsley. Serve with mash, if using.