Tender Braised Beef Steaks (Print Version)

Slow-cooked tender beef with savory gravy and rich flavors for a comforting dinner.

# Recipe Ingredients:

→ Meat

01 - 4 beef braising steaks (6 oz each)

→ Vegetables

02 - 2 large onions, sliced
03 - 2 carrots, peeled and sliced
04 - 2 celery stalks, sliced
05 - 3 garlic cloves, minced

→ For Braising

06 - 2 tablespoons plain flour or gluten-free flour
07 - 2 tablespoons vegetable oil
08 - 1 2/3 cups beef stock
09 - 1 cup red wine (optional; substitute with more beef stock if preferred)
10 - 2 tablespoons tomato paste
11 - 2 teaspoons Worcestershire sauce
12 - 2 sprigs fresh thyme or 1 teaspoon dried thyme
13 - 2 bay leaves
14 - Salt and black pepper, to taste

# Directions:

01 - Set the oven to 320°F.
02 - Pat the steaks dry, season generously with salt and black pepper, then dust lightly with flour.
03 - Heat vegetable oil in a large ovenproof casserole over medium-high heat. Sear the steaks for 2 to 3 minutes on each side until browned. Remove and set aside.
04 - Add sliced onions, carrots, celery, and minced garlic to the same pan. Sauté for about 5 minutes until softened.
05 - Stir in tomato paste and cook for 1 minute.
06 - Pour in red wine if using, scraping up any browned bits from the pan. Simmer gently for 2 minutes.
07 - Return the steaks to the pan. Add beef stock, Worcestershire sauce, thyme, and bay leaves. Bring the mixture to a gentle simmer.
08 - Cover the casserole tightly and transfer to the oven. Braise for 2 hours, turning the steaks once halfway through, until the meat is very tender.
09 - Remove thyme sprigs and bay leaves. Taste and adjust seasoning as needed. Serve the steaks with the braising gravy and vegetables.

# Expert Advice:

01 -
  • The steaks become so tender they practically dissolve on your tongue, no knife needed.
  • One pot does all the work while the oven fills your kitchen with the smell of slow cooked comfort.
  • Leftovers taste even better the next day when the flavors have had time to settle and deepen.
02 -
  • Do not skip the searing step, that caramelized crust adds so much flavor to the final gravy.
  • If your casserole does not have a tight fitting lid, cover it with foil first and then the lid to keep all the moisture locked in.
  • Turning the steaks halfway through helps them cook evenly and keeps them from drying out on one side.
03 -
  • Use a heavy bottomed casserole or Dutch oven, it holds heat evenly and prevents any scorching on the bottom.
  • Let the steaks rest in the gravy for 10 minutes before serving, they soak up even more flavor and stay juicier.
  • If the gravy tastes a bit flat at the end, a tiny splash of red wine vinegar or lemon juice will brighten it right up.

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