5.0 from 3 votes
Slow Cooker Braising Steak
Slow Cooker braising steak in a rich and delicious gravy. This easy recipe transforms inexpensive braising steak into an impressing steak dinner that's meltingly tender and full of flavor. Deliciously comforting, hearty and affordable.
Prep Time
10 mins
Cook Time
6 hrs 10 mins
Total Time
6 hrs 40 mins
Servings: 4
Calories: 625 kcal
Course:
Main Course
Cuisine:
British
Ingredients
- 900 g (2 lbs) braising steak (chuck steak)
- 1 tsp salt , I used Maldon sea salt flakes
- ½ tsp freshly ground pepper
- 2 tbsp olive oil , or as needed
- 2 tbsp red wine (optional) to deglaze
- 4 banana shallots , sliced into thin strips (replace with 2 white onions)
- 3 large carrots , diced
- 3 celery sticks , diced
- 2 tbsp dark soy sauce
- 1 tbsp Worcestershire sauce
- 1 tbsp brown sugar or Sukrin Gold sweetener
- 1 tbsp beef bouillon powder (or stock cubes crushed to a powder)
- 1 tsp mustard powder
- 300 ml (1 ¼ cups) beef broth (canned or made using Knorr stockpot)
- 60 ml (¼ cup) red wine
- 1 bay leaf
- 2 tsp cornflour (cornstarch) diluted in 1 tbsp cold water
- fresh thyme , to garnish
Instructions
- Pat the steaks dry using kitchen paper. Cut any larger steaks in half and season liberally with coarse salt and freshly ground pepper.
- Heat the olive oil in a skillet or directly in the slow cooker if it has a browning setting. Allow the oil to get hot then sear the steak for a few minutes on both sides until nicely browned. Set the beef to one side.
- Pour a little broth or red wine into the hot pan to deglaze and use a wooden spoon to scrape any browned bits loose.
- Add the shallots, celery, carrots, soy sauce, Worcestershire sauce, broth, red wine (if using), salt, pepper, sugar, bay leaf and beef bouillon.
- Cover and cook on the LOW setting for up to 8 hours or the HIGH setting for 4-5 hours, or until the beef is really tender when pierced with a knife.
- Transfer some of the braising liquid and vegetables into a measuring jug. Stir in the cornstarch slurry, if using. Use an immersion blender to liquidize the vegetables.
- Stir this back into the slow cooker and heat through on the HIGH setting for 20-30 minutes (the cornflour needs to come to a simmer in order to thicken the gravy).
- Discard the bay leaf. Check and adjust the seasoning as needed. Garnish with the thyme and serve the fall-apart tender braised steaks with the vegetables and gravy over mashed potatoes, baked potatoes or rice with a side of cabbage or steamed greens.
Cup of Yum
Nutrition Information
Calories
625kcal
(31%)
Carbohydrates
17g
(6%)
Protein
46g
(92%)
Fat
42g
(65%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
4g
Monounsaturated Fat
21g
Trans Fat
2g
Cholesterol
153mg
(51%)
Sodium
1909mg
(80%)
Potassium
1179mg
(34%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
7816IU
(156%)
Vitamin C
6mg
(7%)
Calcium
80mg
(8%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 625
% Daily Value*
| Calories | 625kcal | 31% |
| Carbohydrates | 17g | 6% |
| Protein | 46g | 92% |
| Fat | 42g | 65% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 21g | 105% |
| Trans Fat | 2g | 100% |
| Cholesterol | 153mg | 51% |
| Sodium | 1909mg | 80% |
| Potassium | 1179mg | 25% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 7816IU | 156% |
| Vitamin C | 6mg | 7% |
| Calcium | 80mg | 8% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.