Most people completely ruin braised steak — they either rush it or drown it.
I’m going to show you how to take a cheap cut like chuck and turn it into this… pull-apart…soft, rich, gravy-coated beef that melts in your mouth. This is Proper Old School Braised Steak & Gravy.
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Ingredients (Serves 6)
• Chuck steak (thick slices, not cubed) — 1.5 kg | ~3 lb | 4–6 steaks
• Salt — 2 tsp | 12 g
• Black pepper — 1 tsp | 2 g
• Oil or dripping — 2 tbsp | 30 ml | 30 g
• Onion (diced) — 200 g | 1½ cups US / 1¼ cups UK
• Carrots (diced) — 200 g | 1½ cups US / 1¼ cups UK
• Garlic — 2 cloves | ~6 g | 2 tsp minced
• Plain flour — 60 g | 4 tbsp | ¼ cup US / scant ¼ cup UK
• Tomato paste — 1 tbsp | 15 g
• Beef stock — 1.25–1.5 L | 1250–1500 ml or 750 ml Instant pot
• Worcestershire sauce — 1 tbsp | 15 ml
• Bay leaf — 1
• Thyme — 2 sprigs or ½ tsp dried
• Butter — 1 tbsp | 15 g add at the end in the sauce (optional)
Tray. Cover tightly with foil. 160–170°C fan (180°C no fan) Cook 2 to 2½ hours.
Instant Pot. High Pressure for 45 - 50 minutes. For very thick slices (3–4 cm / 1½ inches), increase to 50–55 minutes. Natural pressure release for 15 minutes
Instant pot used : https://amzn.to/4vKA2ng
Slow Cook
Cover with the lid and cook:
Low: 7–8 hours (recommended)
High: 4–5 hours
Avoid stirring during cooking to keep the steaks intact.
#backyardchef #braisedsteak #chucksteak #slowcooked #britishfood #budgetmeals #onepot #instantpot #comfortfood #braisedbeef #homecooking #beefrecipe #easyrecipes
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