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20150412_223638

Braised Steak (slow cooker)

I love this dish, to me it is the ultimate comfort food.

It’s dead simple to make, simply add all the ingredients to your slow cooker or casserole dish then cook for 4-8 hours depending on what way you choose to cook it.

Change the steak to stewing beef and leave the wine out to make it a great family budget meal. If you choose to leave the wine out then increase the stock by 400ml.

Slow cookers are a great way of cooking, esp for busy families who find it hard to find the time to make a big dinner after a busy day.

I plan on uploading more slow cooker recipes as time goes on. Simply type Slow Cooker into the search bar at the top of the page to find the ones I have done so far.

ASK YOUR BUTCHER FOR THICK SLICES OF STEAK, REDUCE THE COOKING TIME IF IT IS THIN.

Ingredients

Allergens : Gluten & Lactose Free Methods Included
Round Steak - 450g
Carrots - 3 medium diced
Onions - 2 medium diced
Garlic cloves - 4 Peeled and sliced
Mushrooms - 300g left whole
Tomato Puree - 2 tbsp
Beef Stock - 400ml (I used 1 knorr rich beef jelly cube)
Red Wine - 400ml
Paprika - 2tsp
Black pepper - Pinch
Bay leaves - 3
Mustard - 1tbsp English or grain
Fresh Tyme - 2 tbsp chopped
Tin foil - If using a roasting tin or dish without a lid

Instructions

1
Getting Ready.. You will need, Either a slow cooker or a casserole dish (a small roasting tin will also do), frying pan, vegetable chopping board, chopping knife and a small office knife. If using the roasting tin or casserole dish preheat your oven to 180c to have it ready in 3 hours or 100 to leave it overnight.
2
Add all the ingredients apart from the meat into the slow cooker, tin or casserole dish and mix well.
3
Heat your pan then seal the steak for about 2 minutes on either side, then add to the dish with the rest of the ingredients. (ASK YOUR BUTCHER FOR THICK SLICES OF STEAK, REDUCE COOKING TIME IF USING THIN STEAK)
4
Cover well with a lid or the foil and cook for... Slow Cooker on the lowest setting 6-8 hours. Roasting tin or casserole dish 180c for 3 hours or 100c overnight.
5
Remove the foil or lid carefully as a lot of steam will rush out which will burn you if you aren't careful.
6
Using a small spoon, taste the liquid. If you are happy with the taste then remove the meat and thicken the sauce with a little roux (see below) or a little Bisto gravy granules.
7
Serve with creamy mash and veg.
8
ROUX
9
A roux is used to thicken soups, sauces etc, it is not gluten free. If you need the dish to be gluten free mix equal amounts of water to cornflour then add to the sauce.
10
Melt 75g of butter or margarine in a pot, then add 75g of flour and cook for about 2 minutes, the texture will resemble sand when it is ready.
11
Add this to any liquid that is close to boiling to thicken it.
    • Sandra
    • 11th February 2017
    Reply

    Hi Liam, can’t see link to slow cooker on Amazon at end of method or am I going blind?

      • Liam Boland - BiaMaith Chef
      • 12th February 2017
      Reply

      I removed that from the recipe there now Sandra. It was from the old site. I am working on a slow cooker and multicooker guide at the moment which I hope to finish this weekend. This will have links to slow cookers and multicookers from the lower priced models to the higher end models. Each tried and tested by us here at BiaMaith Headquarters.
      Liam

    • Sandra
    • 15th February 2017
    Reply

    Thank you for that. I’m looking forward to it.

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