Rich braised beef with melting onions

Rich braised beef with melting onions

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(16 ratings)

Prep: 20 mins Cook: 2 hrs, 15 mins


Serves 4
Spoil your family with meltingly tender braised beef, that won't break the bank

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal364
  • fat16g
  • saturates5g
  • carbs11g
  • sugars8g
  • fibre2g
  • protein44g
  • salt1.03g
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  • 4 thick generous slices beef shin, about 700g/1lb 9oz



    The classic cut of meat for a British Sunday roast, beef is full of flavour, as well as being a…

  • plain flour, for dusting
  • 2 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 3 medium onions, halved and thinly sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 tsp caster sugar
  • 6 garlic cloves, sliced
  • 700ml beef stock (made with 2 cubes)
  • 3 tbsp Worcestershire sauce
  • 4 large flat mushrooms, thickly sliced



    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

  • chopped parsley, to serve



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…


  1. Dust the beef in flour, then set aside. Heat the oil in a large pan. Add the onions and fry for 5 mins. Add the sugar and cook for 5-10 mins, stirring frequently, until the onions are caramelised. Stir in the garlic for the final few mins.

  2. Pour in the stock and stir in the Worcestershire sauce. Add the beef and mushrooms, then season, adding plenty of black pepper. Cover and cook gently for 2 hrs until the meat is tender. Can be chilled for up to 3 days. To freeze, cool and store in freezer bags. Thaw and reheat in a pan. Serve scattered with parsley.

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Comments (20)

catie74's picture

I added anchovies when I did this again. Big difference

itsjackhunter's picture

I followed this recipe exactly and the meat turned out like old boots! Quite upset because even though it was a cheap cut, it cost me a fair bit and had to be chucked in the bin

Brian Jones's picture

Great recipe. Just used stewing beef and left on the hob for 3 hours whilst I went out. Beef fell apart - beautiful !! Served with buttery mash and horseradish sauce. Mmmmmmm!!!

catie74's picture

Delicious. I used beef cheeks instead

tatianagd's picture

Hi, everyone! When I checked after 2 hours, all the caramelized onions got stuck at the bottom of my casserole..what went wrong? Buy it tasted great--though a bit dry.

allielovetocook's picture

Made this for this evening's Sunday meal, and it goes straight into my file of "use again" recipes. It's absolutely delicious! I couldn't get nice whole braising steaks, but managed to pick up lean braising steak chunks. I actually dusted them in seasoned flour and then fried them off so that they were browned all over, then put them aside while I did the onions, garlic etc. Then I added the beef back to the pan as I added the stock, and the casserole was seasoned well at this point. Still gave it all 2 hours. The result was a really tasty casserole with steak that absolutely melted in the mouth. The mushrooms made it so rich and dark. Served with mashed potato and steamed Savoy Cabbage and organic Carrots. Yum, yum, yum.

VikingPrincess2312's picture

I made this today and I used best quality braising beef I get from Swillington Farm in Yorkshire in my monthly meat box... This is delicious and even my fussy husband loved it!!!

lorriloo's picture

Easy, good and simple. Other half loved it and so did my little 18 month son. Served with simple mash.

kathy535's picture

This was ok, but not that special really. Nice and easy to do and decent flavours but there are better recipes on here so I probably won't bother again.

frojoarthur's picture

added a splash of red wine as well and used dark muscovado sugar instead. lovely recipe though

sare1983's picture

Didn't like the this much at all, was really disappointed because it sounds amazing. The flavour just wasn't there for me, maybe I did something wrong

lizleicester's picture

Cooked this in the slow cooker but found the end result disappointing. Needed to thicken the gravy and didn't think the flavour was up to much despite having good ingredients.

emeara's picture

Have made this several times and we love it.

katepriestley's picture

Did reduce the portion size because the mountain of onions looked daunting and the size of the beef might have been too much because I wanted to serve it with butternut squash, carrots and mashed potato. All in all was delicious and easy to make. I am quite a beginner and the youngest in the family but I did them proud! Couldn't find braised beef shins which was a shame but steaks worked well. Was lovely and tender! And the sauce/gravy was rich and full of flavour!

kellydavison's picture

Lovely dish. A real winner. Left for hours and tasted even better. Served with roasted carrots with honey and garden peas - delish!

krbcsaunders's picture

Absolutely lovely dish, just make sure the stock is really flavoursome to add depth to the dish. I used a powdered stock which qasn't intense enough

glenyst's picture

If you're going out, leave this on a timer or in a slow cooker, and it's the perfect meal to come home to on a cold night.

emilybrisley's picture

really tasty, also made in the slow cooker which turned out well. really good alternative to a winter sunday roast for 2 on a budget!

indieprincess's picture

Very tasty, made this twice in the slow cooker along with the Jackets stuffed with Leeks and Boursin and the Thyme glazed carrots and peas. Good old winter comfort food

lizzafezza's picture

Really tasty, served it with the stuff baked potatoes and peas/carrots from the magazine, which went really well. A good winter warmer, would make again.

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Tips (2)

GoodFoodForum7's picture

Added some sliced peppers too

caperks's picture

I added some cornflour to thicken the sauce and placed in the slow cooker on high for 5 hours. It was delicious.