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–+ servings

Simple Braised Steak

Juicy, Tender meat with hearty onion-mushroom gravy. A true winner for a winter's dinner.
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Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 2
Course: Dinner, Main Course
Cuisine: American, European, French, Global
Calories: 659
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 lb Chuck Steak Cheap, well marbled, tender when braised
  • 3 tbsp Seasoned Flour
  • 1-2 ea Onions Peeled, ringed.
  • 1 cup Mushrooms Cleaned, sliced
  • 2 cups Beef Stock Low Sodium
  • 1 tbps Worcestershire Sauce
  • 1 tbsp Butter
  • 1 tsp tomato paste
  • 2 sprigs Thyme
  • 1 ea Bay Leaf
  • Salt and Pepper To Taste

Equipment

  • 1 Dutch Oven Heavy, with tight-fitting lid

Method
 

  1. Preheat the over to 250
  2. Over medium-high heat, add the oil to the dutch oven and bring it to a shimmer
  3. Dredge the beef in the flour and brown both sides.
  4. Remove the meat from the dutch oven and reserve
  5. Add the onions and mushrooms to the dutch oven and saute until they soften and take color.
  6. Add the stock and deglaze
  7. Return the meat, and the rest of the ingredients to the dutch oven, cover it, and place it in the oven
  8. Cook for 2 1/2 to 3 hours (until the meat is tender), remove the lid, and cook another hour to thicken the gravy. Do taste the sauce, if too salty, add a couple of cubed potatoes
  9. Taste, season and serve over mashed potatoes or polenta

Nutrition

Calories: 659kcalCarbohydrates: 22gProtein: 51gFat: 41gSaturated Fat: 19gPolyunsaturated Fat: 3gMonounsaturated Fat: 18gTrans Fat: 3gCholesterol: 169mgSodium: 1819mgPotassium: 1471mgFiber: 1gSugar: 3gVitamin A: 311IUVitamin C: 4mgCalcium: 68mgIron: 14mg

Notes

I've used chuck steak here; one can use a brisket flat or blade steaks; no need to get the ribeye out.
A well-marbled and less expensive cut of meat is desirable for the wet, slow-cooking method.
 

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