Slow Cooker Braised Steak Recipes

BRAISED STEAK AND ONIONS IN SLOW COOKER

Steps:

• This recipe covers cooking in the Dutch oven or in a slow cooker or the hob if you prefer. On the hob, then liquid should be kept at a low simmer. Under this is a recipe for the Instant Pot.
• Pre-heat your oven to 170C.
• Season the steak on both sides with salt and pepper. Melt the butter in the pan and seal the steak on both sides. In the meantime peel and chop the onions into quarters and peel and half the garlic cloves.
• Then add the onions, garlic, thyme, bay leaves and bouquet garni to the pot and add the red wine and stock to the pot.
• Put the lid on the pot and place the pot in the middle of the oven (or on the hob). Cook for a total of about 3 hrs 15 minutes.
• After 2 hours, check the level of liquid is sufficient and add more water if necessary. Turn the steak over, replace the lid and place back in the oven.
• When the cooking time is over, remove the pot from the oven.
• Take the meat from the pot and keep it warm in the oven.
• Season the steak on both sides with salt and pepper. Heat the Instant Pot with the sauté setting and melt the butter in the pot. Then seal the steak on both sides.
• In the meantime peel and chop the onions into quarters and peel and half the garlic cloves.
• Then add the onions, garlic, thyme, bay leaves and bouquet garni to the pot and add the red wine and stock to the pot.
• Put the lid on the pot set, put the release valve to seal set to cook at high pressure for 90 minutes.
• When the 90 minutes is finished, release the pressure with the manual release valve, being careful not to burn yourself.
• Remove the steak from the pot and keep warm.
• You can use the braising liquid in the pot to make a tasty gravy.
• Strain the liquid through a sieve into a jug, and remove the beef fat that is in there with a ladle.
• Then pour the liquid back into the Dutch oven or a pan on medium heat, add some water if needed and the onions from the sieve, removing the thyme stalks, bouquet garni and bay leaves. I use the water from the potatoes I was boiling for the mash.
• Add the Oxo stock cube and gravy granules and let the gravy reduce on a simmer until it has the required thickness. In the Instant Pot you can do this on the sauté setting again.
• Pour into a gravy boat to serve up.

SLOW-COOKED BEER-BRAISED BEEF

Steps:

• To use a slow cooker, omit oil and place beef directly into cooker.
• Top with remaining ingredients.
• Cook on high for 1 hour.
• Reduce heat to low and cook for 5 hours or until roast is very tender.
• If you don't have a slow cooker, heat a large pot over high heat.
• Add oil.
• Brown roast on all sides.
• Add beer, onion, soy sauce, pepper and basil; bring to a boil.
• Cover and place pot in 275 degree oven for 7-9 hours, or until meat is tender.
• Leftovers can be stored in the refrigerator, sliced, with juices, for up to 3 days.

SLOW COOKER BRAISED STEAK

Steps:

• Mix the soup, au jus mix and dehydrated onion in a small bowl. Add bay leaf.
• Heat oil in a large skillet over medium-high heat. Brown steaks on each side. Place steaks in slow cooker.
• Deglaze the skillet with the 1/2 cup of water, scraping up all the browned bits in the pan. Add this to the soup mixture and stir well to combine. Pour over the steaks in the slow cooker.
• Cover and cook on HI 3-4 hours or LOW 5-6 hours (please note times are approximate as all slow cookers cook differently--mine was done at 3.5 hours on HI)
• Remove the steaks to a serving platter. Stir gravy in the crock; remove bay leaf. Pour over steaks.

SLOW COOKED STEAK DIANE CASSEROLE

Steps:

• Preheat the oven to 160C/320F.
• Heat the oil in a large casserole pan over a high heat.
• Place the chopped beef in a bowl and sprinkle on the flour, salt and pepper. Toss everything together, then add the beef to to the casserole pan. Cook for 6-8 minutes, turning regularly until browned all over (you can do this in batches if you like, but I find it doesn't impact the look or taste for this recipe to cook it all in one go)
• Once the meat is browned, turn down the heat to medium and add the onion. Continue to cook for a further 3-4 minutes, stirring regularly until the onion starts to soften.
• Stir in the garlic and tomato puree, cook for a further minute, then add the brandy/whisky, Worcestershire sauce, beef stock and mushrooms.
• Stir everything together, being sure to scrape up any bits that may have stuck to the bottom of the pan. Bring to the boil, stir again then place a lid on the pan and place the pan in the oven* to cook for 3 hours, until the beef is tender. Check a few times during the last hour of cooking to ensure casserole doesn't cook dry. Add good splash of boiling water or stock if it starts to look too dry.
• Once the meat is tender, remove from the oven. If you'd like to thicken the sauce a little, stir in the cornflour slurry.
• Add the cream and stir, then top with freshly chopped parsley and a sprinkling of black pepper.
• Serve with mashed potato and green veg such as broccoli, green beans and kale

BRAISED BEEF RECIPE

Steps:

• Cut the beef into large chunks.
• Heat olive oil in a skillet over high heat. Brown the beef chunks. Then remove them and set aside.
• Cook the onions in the same skillet until they are fully cooked (or translucent).
• In a Dutch oven pot, begin layering the ingredients in the following order; 1/2 browned beef chunks, 1/2 tsp cumin, 1/2 tsp paprika, 1 tsp salt, 1/2 tsp black pepper, then half the sautéed onion and half the garlic (pressed).
• Repeat step 4 with the remaining beef chunks.
• Add the red wine and water to the meat and place the lid on top. Place the pot onto the cooktop and bring it to a boil. Place the pot into the oven for 1 1/2 -2 hours at 360 Fahrenheit. Cook until the meat is fully cooked through.

SLOW-COOKER BRAISED STEAKS WITH ROOT VEGETABLES

Steps:

• Place onion, tomato paste, garlic, thyme, and oil in a microwave safe bowl. Microwave for about 5 minutes stirring occasionally or until onions have softened; place in the bottom of the slow cooker. Stir in the beef broth, Worcestershire sauce, and tapioca.
• Season the steaks generously with salt and pepper and place them into the slow cooker kind of working them into the sauce.
• Loosely tie the vegetables into a cheesecloth bundle and place them on top of the steaks.
• Cook for 8 - 9 hours on low or 5 - 6 hours on high or until steak and vegetables are tender. Transfer vegetables to a large bowl and serve steak, sauce, and vegetables together.

SLOW-COOKER BRAISED BEEF WITH CARROTS & TURNIPS

Steps:

• Combine salt, cinnamon, allspice, pepper and cloves in a small bowl. Rub the mixture all over beef.
• Heat oil in a large skillet over medium heat. Add the beef and cook until browned, 4 to 5 minutes per side. Transfer to a 5- to 6-quart slow cooker.
• Add onion and garlic to the pan. Cook, stirring, for 2 minutes. Add wine and tomatoes (with their juice); bring to a boil, scraping up any browned bits and breaking up the tomatoes. Add the mixture to the slow cooker along with carrots and turnips.
• Cover and cook on High for 4 hours or Low for 8 hours.
• Remove the beef from the slow cooker and slice. Serve the beef with the sauce and vegetables, garnished with basil, if desired.

SLOW-COOKER HERB & MUSHROOM BRAISED BEEF

Steps:

• Place the beef cubes, flour, garlic, thyme, rosemary, oregano, and 1/2 teaspoon of the salt in a large ziplock plastic freezer bag; seal and toss to coat the beef. Remove the beef from the bag, reserving the flour mixture in the bag. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high; add the beef, in batches if necessary. Cook until browned on all sides, 10 to 12 minutes. Transfer the beef to a 5- to 6-quart slow cooker, reserving the drippings in the skillet.
• Add the mushrooms and remaining 2 tablespoons oil to the reserved drippings in the skillet, and cook, stirring occasionally, until the mushrooms are deep brown and all of the moisture has evaporated from the skillet, 6 to 8 minutes. Add the red wine, stirring to loosen any browned bits from the bottom of the skillet. Add the mushroom mixture to the slow cooker. Add the pearl onions, beef stock, carrots, reserved flour mixture, and remaining 1 teaspoon salt to the slow cooker, and stir until combined. Cover and cook on LOW until the beef is very tender, about 8 hours. Skim the fat from the cooking liquid, and stir in the vinegar. Garnish with the additional chopped fresh thyme and rosemary and the oregano leaves, if desired.