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 Time10 minutesmins
Cook Time6 hourshrs30 minutesmins
Total Time6 hourshrs40 minutesmins
Course: Main
Cuisine: British
Keyword: Braised Steak in Slow Cooker, Slow Cooker Braising Steak
4banana shallots, sliced into thin strips (replace with 2 white onions)
3large carrots, diced
3celery sticks, diced
2tbspdark soy sauce
1tbspWorcestershire sauce
1tbspbrown sugar or Sukrin Gold sweetener
1tbspbeef bouillon powder(or stock cubes crushed to a powder)
1tspmustard powder
300ml(1 ¼ cups) beef broth (canned or made using Knorr stockpot)
60ml(¼ cup) red wine
1bay leaf
2tspcornflour (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.
900 g (2 lbs) braising steak, 1 tsp salt, ½ tsp 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.
2 tbsp olive oil
Pour a little broth or red wine into the hot pan to deglaze and use a wooden spoon to scrape any browned bits loose.
2 tbsp red wine
Add the shallots, celery, carrots, soy sauce, Worcestershire sauce, broth, red wine (if using), salt, pepper, sugar, bay leaf and beef bouillon.
4 banana shallots, 3 large carrots, 3 celery sticks, 2 tbsp dark soy sauce, 1 tbsp Worcestershire sauce, 1 tbsp brown sugar, 1 tbsp beef bouillon powder, 1 tsp mustard powder, 300 ml (1 ¼ cups) beef broth, 1 bay leaf, 60 ml (¼ cup) red wine
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.
2 tsp cornflour (cornstarch)
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.