Slow Cooker Braised Steak and Onions

Tender beef steaks slow-braised with caramelized onions in a rich, savory gravy finished with fresh parsley.

Ingredients

• 18.20 g olive oil
• 1 kg whole beef topside roast, cut into 3 cm-thick steaks
• 20 g salted butter
• 2 brown onions, halved, thinly sliced
• 3 garlic cloves, thinly sliced
• 44.40 g tomato paste
• 500 ml (2 cups) chicken stock
• 36.60 g Worcestershire sauce
• 6 fresh thyme sprigs
• 3 dried bay leaves
• 15.00 g cornflour
• 40.00 g water
• 40.00 ml chopped fresh continental parsley, plus extra to serve
• Salt and pepper, to season

Method

• 1

  Step 1: Heat and brown the steaks

  Heat the olive oil in a large frying pan over high heat. Sear the beef steaks in 2 batches for about 3 minutes per side, or until well browned. Transfer to the slow cooker.

• 2

  Step 2: Cook the onions and garlic

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

• 3

  Step 3: Build the braising liquid

  Add the tomato paste and cook, stirring, for 1 minute. Add the chicken stock, Worcestershire sauce, thyme sprigs, and bay leaves, then bring to a simmer. Pour the hot liquid over the beef in the slow cooker.

• 4

  Step 4: Slow cook until tender

  Cover and cook on **High for 5 hours**, or until the beef is very tender.

• 5

  Step 5: Thicken the gravy

  Whisk the cornflour with the water until smooth. Stir into the slow cooker, cover, and cook for **20 minutes** or until the sauce thickens slightly.

• 6

  Step 6: Season and finish

  Season with salt and pepper to taste. Stir through the chopped parsley, then serve topped with extra parsley.

Tips

• **For deeper flavor:** Brown the steaks well (dark golden crust) before slow cooking.
• **Cornflour slurry:** Whisk thoroughly to avoid lumps; add gradually while stirring if you want tighter control of thickness.
• **Herb swap:** Substitute rosemary sprigs for thyme if preferred.
• **Storage:** Refrigerate in an airtight container for up to 3 days; reheat gently on the stove or in the microwave. Freeze for up to 3 months.

Nutrition (per serving, estimate)