Best Braised Steak Recipe (w/ Rich Gravy)

I have been cooking braised dishes for years, and this braised steak recipe always gets people asking for seconds.

It is one of those meals that feels like home; rich, comforting, and so full of flavor. The best part is you do not need fancy ingredients.

With a good cut of beef, a covered pot, and some patience, you will end up with melt-in-your-mouth steak that pairs perfectly with mashed potatoes or crusty bread.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 2 hours
• Total Time: 2 hours 15 minutes
• Servings: 4

Ingredients

• 4 pieces of stewing steak or chuck roast (about 150g each)
• 2 tbsp flour
• Salt and pepper to taste
• 2 tbsp oil or beef fat
• 2 large onions, sliced
• 2 cloves garlic, minced
• 2 carrots, chopped
• 1 tbsp tomato purée
• 1 tsp mustard powder
• 2 tbsp Worcestershire sauce
• 1 cup red wine (optional but tasty)
• 2 cups beef broth
• 1 bay leaf
• Fresh herbs (thyme or rosemary)
• Mushrooms (optional)

Instructions

Step 1: Prep the Steak

Pat your steak dry and season both sides with salt and pepper. Lightly dust them with flour. This helps build a nice crust and thickens the sauce later. Make sure the flour covers the entire surface of each piece for even browning.

Step 2: Brown the Steak

Heat oil in a skillet or casserole dish over medium-high heat. Once the oil is hot, add the steak pieces, making sure not to crowd the pan. Sear each piece until it is browned on both sides, about 3 minutes per side. Do this in batches if needed. Remove and set aside. Do not clean the pan, those browned bits add flavor.

Step 3: Add the Vegetables

Add onions, garlic, and carrots to the same pan. Stir for about 5 minutes until the onions soften and start to caramelize slightly. If they stick, scrape the bottom gently to lift those browned bits. This step builds the flavor base of the dish.

Step 4: Build the Braising Liquid

Stir in tomato purée, mustard powder, and Worcestershire sauce. Cook for 1-2 minutes while stirring. Pour in the red wine and let it simmer for 5 minutes to cook off the alcohol. Add the beef broth, bay leaf, and fresh herbs. Taste and adjust salt and pepper. The mixture should smell rich and slightly tangy.

Step 5: Braise the Steak

Return the steak to the pot. Make sure the liquid covers most of the meat. If it does not, add a bit more broth or water. Cover the pot with a lid and place it in a preheated oven at 160°C (320°F). Let it cook low and slow for 2 hours. Check halfway to flip the meat and stir gently. This slow cooking breaks down the connective tissue and makes the meat tender.

Step 6: Final Touches

When the steak is tender, remove the lid and simmer on the stovetop for another 10 minutes to thicken the sauce slightly. You can remove the steak while you reduce the sauce if you prefer a cleaner presentation. Remove bay leaves and herbs. Serve hot with your choice of sides.

Related Articles: 

• Bourbon Steak Sauce Recipe
• Italian Steak Braciole Recipe
• Brazilian Steak Seasoning Recipe

Recipe Notes

• Use chuck roast or stewing steak: These cuts get tender through slow cooking.
• Browning is a must: Do not skip searing the meat as it builds deep flavor.
• Add onions first: They bring sweetness and soften into the sauce.
• Red wine adds depth: You can skip it, but it adds a nice touch.
• Covered pot matters: It keeps the moisture in and helps with even cooking.

“A good braise does not rush. Time and patience are your best tools. Let the meat speak for itself—that’s where the flavor lives.”

- Chef Richard Blais

Nutrition Facts (Per Serving)

• Calories: 475
• Protein: 40g
• Fat: 28g
• Carbs: 12g
• Sugar: 4g
• Sodium: 950mg

How to Pick the Right Steak for Braising

Choosing the right cut makes all the difference in a dish like this. Here are some simple tips to help you get it right:

• Chuck roast is ideal: Tough but full of flavor, and turns tender with low and slow cooking.
• Stewing steak works well: Cheaper cuts meant for braises hold up and taste great.
• Avoid lean cuts: They dry out during long cooking. Fat helps keep the dish moist.
• Go bone-in if possible: Bones add richness to the braising liquid.
• Trim excess fat, not all fat: A little fat adds flavor and helps the sauce.

Secret Tips for Making This Recipe

If you want to get the most out of this braised steak, there are a few little tricks I always follow:

• Use a casserole dish or Dutch oven with a tight lid to trap heat and moisture.
• Reduce heat if the liquid bubbles too much in the oven. It should just gently simmer.
• Add mushrooms in the last 30 minutes for a deeper, earthy flavor.
• A dash of sugar can balance acidity from tomato purée and wine.
• Leftovers taste even better the next day. Store in the fridge and reheat slowly.

Best Side Dishes to Serve With

A good braised beef dish calls for sides that soak up the sauce and balance out the richness. Here are a few of my favorites:

1. Mashed Potatoes

Creamy mashed potatoes soak up the braising liquid beautifully. I always add a bit of butter and milk to keep them rich and fluffy. If you want more flavor, stir in a touch of garlic or chives.

2. Crusty Bread

Use it to scoop up the sauce so nothing gets wasted. A thick slice of warm bread is all you need next to this braised beef. It adds a satisfying crunch and works great as a quick side.

3. Roasted Vegetables

Toss some carrots, parsnips, or potatoes in oil and roast them until golden. Their natural sweetness balances the savory steak. You can season them with thyme or rosemary to tie them back to the main dish.

4. Steamed Green Beans

Keep it simple. Just a pinch of salt and a pat of butter makes green beans a perfect light side. They are crisp, fresh, and help cut through the richness of the braised meat.

5. Garlic Butter Rice

If you prefer rice over potatoes, mix some garlic and butter into cooked rice. It is easy and so tasty with this dish. Add a little parsley for color and extra flavor.

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