Ingredients

1 tbsp Coles Classic Olive Oil

1 kg whole beef topside roast, cut into 3cm-thick steaks

20 g Coles Australian Salted Butter

2 brown onions, halved, thinly sliced

3 garlic cloves, thinly sliced

2 tbsp tomato paste

500 ml (2 cups) chicken stock

1 1/2 tbsp Worcestershire sauce

6 fresh thyme sprigs

3 dried bay leaves

1 1/2 tbsp cornflour

2 tbsp water

2 tbsp chopped fresh continental parsley

Extra parsley, to serve

Mashed potato, to serve (optional)

Instructions

Step 1: Heat the olive oil in a large frying pan over high heat. Cook the steaks in two batches for 3 minutes each side or until browned. Transfer the steaks to the slow cooker.

Step 2: Add the butter to the pan and cook until foaming. Add the sliced onions and reduce heat to medium-low. Cook, stirring often, for 10 minutes or until the onions are browned and tender. Add the garlic and cook, stirring, for 1 minute until aromatic.

Step 3: Stir in the tomato paste and cook for 1 minute. Add the chicken stock, Worcestershire sauce, fresh thyme sprigs, and bay leaves. Bring the mixture to a simmer, then pour it over the steaks in the slow cooker. Cover and cook on high for 5 hours or until the beef is tender.

Step 4: Mix the cornflour with water to make a smooth slurry. Add this to the slow cooker and cook for an additional 20 minutes until the sauce thickens slightly. Season to taste and stir in the chopped parsley.

Step 5: Sprinkle with extra parsley before serving. Serve with mashed potato if desired.

Tips & Variations

For extra flavor, marinate the steak in Worcestershire sauce and garlic for a few hours before cooking.

Use beef stock instead of chicken stock for a richer sauce.

Add sliced mushrooms along with the onions for an earthy twist.

If you prefer a thicker gravy, increase the cornflour to 2 tablespoons.

Storage

Store leftover braised steak and onions in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat, adding a splash of stock or water if needed to loosen the sauce. This dish can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

FAQs

Can I use a different cut of beef for this recipe?

Yes, cuts like chuck or brisket work well for slow cooking and will become tender and flavorful over the cooking time.

What can I serve instead of mashed potatoes?

Roasted vegetables, creamy polenta, or buttered noodles are great alternatives that complement the rich sauce nicely.

Dinner

Slow Cooker Braised Steak and Onions Recipe

Introduction