A simple yet flavoursome meal, braised steak and onions is the perfect choice for cold-weather dining. Combining tender pieces of braised meat with delicious onion gravy, this is a favourite among steak recipes. Discover how to cook a classic braised steak and onions recipe at home, from choosing the best cut of beef to serving and storing leftovers.
What is braised steak and onions?
At its most basic, braised steak and onions is a dish that features delicious pieces of steak, cooked in a slow cooker or oven until tender. The steak is then covered in a full-flavoured onion-based gravy, adding a touch of sweetness to the dish. There are different variations on this recipe, such as steak with caramelised onion. However, the two common ingredients in all versions are juicy, slow-cooked braised steak and sweet onion gravy. This simplicity has made it a favourite among Australian recipes for generations.
Ingredients for braised steak and onions
Here’s what to consider when choosing the right ingredients for braised steak in gravy.
The steak (best cuts for braising)
To get your steak as tender and appetising as possible, you should choose a cut that has a good amount of connective tissue and marbling. Chuck steak from the shoulder is a prime example, being a popular choice in roasts and stews. Braising helps bring out its rich, beefy flavour, as well as its soft and flaky texture. Brisket and silverside (round) steak are also top choices. No matter which cut you choose, make sure the steak has the right balance of fat and meat content for best results.
The onion gravy
While there are many ways to make a rich onion gravy, the one consistent ingredient needed is caramelised onions. Yellow onions are the best choice for caramelising. White and red onions are also suitable, though milder in flavour. Stock, butter, thickening agents, and seasonings such as balsamic vinegar and Worcestershire sauce are combined to make the gravy. Once prepared, you should have a rich, savoury sauce, perfect for pouring over braised beef.
How to make braised steak and onions: step by step
Making braised steak and onions is easier than you might think. The key is to build flavour by browning the meat first, then letting it cook gently until tender. Follow these simple steps for the best results.
- Cut the steak into 3–4 cm pieces and coat it in seasoned flour.
- Sear the steak over medium heat until browned on all sides, then set it aside.
- Cook the sliced onions in butter until soft and caramelised before deglazing the pan with a splash of wine or stock.
- Add stock, seasonings and your preferred sauces to create the onion gravy, then return the steak to the pan. The liquid should come about halfway up the meat.
- Cover and cook gently in a 170°C oven, or on a low stovetop heat, for 2–3 hours until the steak is tender.
Serve with mashed potatoes, roast vegetables or another favourite side. If you're looking for inspiration, this family steak with caramelised onion & smashed veg recipe is a great place to start.
Common mistakes to avoid with braised steak
Braising is a forgiving cooking method, but a few common mistakes can stop your steak from becoming tender. Keep these tips in mind for the best results.
- Choose a cut with plenty of connective tissue and marbling.
- Always sear the steak before braising to build flavour.
- Avoid overcrowding the pan when browning the meat.
- Don't use too much liquid. It should come about halfway up the steak.
- Cook low and slow, giving the steak 2–3 hours to become tender.
With a little patience, you'll be rewarded with soft, flavourful beef and a rich onion gravy that's well worth the wait.
What to serve with braised steak and onions
Roast vegetables, especially roast potatoes, are classic partners for braised steak and onions. Mashed potatoes are another great choice, as shown in this onion gravy beef brisket & mash recipe. Rice, pasta and risotto also work well, soaking up the rich onion gravy. For even more dinner inspiration, explore our HelloFresh meal kits.
How to store and reheat braised steak and onions
Store leftover braised steak and onions in an airtight container in the fridge for up to four days. For longer storage, refrigerate overnight before freezing in portions for up to three months. Reheat gently on the stove or in the microwave, adding a splash of water or stock if the gravy has thickened.
Looking for more home cooking inspiration? Browse our HelloFresh Stories for recipes, tips and kitchen ideas.
Braised steak and onions FAQ
What is the best cut of steak for braising?
The best cut of steak for braising is the one that has a good amount of marbling and connective tissue to ensure it becomes tender when cooked. Some good choices include chuck steak, brisket, and silverside.
Why is my braised steak tough?
There are several reasons why your braised steak might turn out too tough. It could be that you used too much liquid, you cooked it at the wrong temperature, you didn’t allow enough time, or simply used the wrong cut of meat.
Can you make braised steak in a slow cooker?
Yes. To cook braised steak in a slow cooker, add the seared steak, onions and liquid to the pot and simmer on low for 6–8 hours (or high for 3–4 hours).
How do you thicken the onion gravy?
To thicken the onion gravy, add a tablespoon or two of a thickening agent like cornflour to the gravy during the last 30 minutes of the cooking process.
Can you freeze braised steak and onions?
Yes. Keep the leftover braised steak and onions in an airtight container, refrigerate overnight, then freeze in portions. Ensure it is consumed within three months.
How long does braised steak take to cook?
For best results, braised steak should be cooked slowly for maximum flavour and tenderness. The braising process usually takes between two and three hours, plus a little time for preparation.