Rich braised beef with melting onions

Rich braised beef with melting onions

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(25 ratings)

Prep: 20 mins Cook: 2 hrs, 15 mins

Easy

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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Ingredients

  • 4 thick generous slices beef shin, about 700g/1lb 9oz
    Beef

    Beef

    bee-f

    The classic choice of meat for a British Sunday roast. Beef is full of flavour, as…

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

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 3 medium onions, halved and thinly sliced
    Onion

    Onion

    un-yun

    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
    Mushroom

    Mushroom

    mush-room

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

  • chopped parsley, to serve
    Parsley

    Parsley

    par-slee

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

Method

  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, questions and tips

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Barney Good Food's picture
Barney Good Food
9th Mar, 2020
Hi, please bare in mind we haven't tested this in the Good Food kitchen but if we were to hazard a guess it would be 140C/120C/fan for 2-2hrs 30 mins or until the meat is tender. Thanks
mercuryzelda's picture
mercuryzelda
4th Feb, 2019
5.05
Gorgeous - it was so tender that the beef just fell apart. I dusted the beef with flour, salt & pepper, browned the beef first and removed it. I added 500g carrots cut in big chunks when caramelising the onions, then added the beef & its juices back in when it says to add it in the recipe.
ChelseaOM
14th Feb, 2017
5.05
Love this! It tastes so good and the steak just falls apart. I add carrots instead of mushrooms and a bit of steak seasoning to my steaks about an hour or two before cooking. I cook this at least once or twice a month now it's so good.
lkdavison1
20th Jan, 2017
5.05
This recipe is amazing! It is one of those favorites that will warm your heart, tummy and toes and bring you and yours sheer delight. I browned the meat in fry pan before adding it to my casserole dish. I also left it in the oven for 2 1/2 hours until the steaks fell apart. My husband loved it served with mashed and sprouts. It is a keeper and I will make it again.
catie74
2nd Dec, 2015
I added anchovies when I did this again. Big difference
itsjackhunter
19th May, 2015
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
4th May, 2015
5.05
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
19th Feb, 2015
Delicious. I used beef cheeks instead
tatianagd
23rd Dec, 2014
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
23rd Nov, 2014
5.05
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.

Pages

amyneill192
24th Mar, 2020
Hi! I am wanting to do this in the slow cooker. What kind of heat & duration is recommended or is the gentle heat @2hours for the slow cooker?
Barney Good Food's picture
Barney Good Food
30th Mar, 2020
Hi Amy, Can we suggest you use the the timings as this recipe https://www.bbcgoodfood.com/recipes/slow-cooker-beef-stew Please bear in mind we haven't tested this ourselves.
Bentleybird
8th Mar, 2020
I want to cook this in the oven, what temperature should I use and for how long please
GoodFoodForum7
3rd Nov, 2015
Added some sliced peppers too
caperks
26th Feb, 2015
I added some cornflour to thicken the sauce and placed in the slow cooker on high for 5 hours. It was delicious.
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