This Slow Cooker Braised Steak and Onions is made with beef topside roast, onions, garlic, tomato paste, and chicken-style stock and takes about 5 hours to cook, serving 4 people.

To make Braised Steak and Onions in your slow cooker or crockpot, first brown the beef, cook onions and garlic until soft, then combine all ingredients and cook on high for 5 hours.

Enjoy the simple pleasure of this hearty meal, which slowly comes together, filling your kitchen with a delicious scent that promises a satisfying dinner.

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Can I Use a Different Cut of Beef for This Recipe?

Yes, you can use different cuts of beef, such as chuck roast or brisket, which are great for slow cooking. These cuts break down nicely over long cooking periods, becoming exceptionally tender.

Slow Cooker Braised Steak and Onions Ingredients

• 1 tablespoon olive oil
• 1 kg beef topside roast, sliced into 3 cm thick steaks
• 20 g salted butter
• 2 brown onions, halved and thinly sliced
• 3 garlic cloves, thinly sliced
• 2 tablespoons tomato paste
• 500 ml chicken-style liquid stock
• 1.5 tablespoons Worcestershire sauce
• 6 sprigs fresh thyme
• 3 dried bay leaves
• 1.5 tablespoons cornflour
• 2 tablespoons fresh continental parsley, chopped, plus extra for garnishing
• Mashed potatoes, for serving (optional)

How To Make Slow Cooker Braised Steak and Onions

1. Prepare the steak: Heat the olive oil in a large frying pan over high heat. Sear the beef steaks in two batches, cooking each side for 3 minutes or until browned. Transfer the seared steaks to your slow cooker.
2. Cook the onions and garlic: In the same pan, melt the butter until foaming. Add onions, reduce the heat to medium-low, and cook, stirring frequently, for 10 minutes until they are browned and tender. Add garlic and continue to cook for another minute until the fragrance is noticeable.
3. Deglaze and simmer: Stir the tomato paste into the onion mixture, cooking for 1 minute. Pour in the liquid stock, add Worcestershire sauce, thyme sprigs, and bay leaves, and bring to a simmer. Once simmering, carefully pour this mixture over the steaks in the slow cooker.
4. Slow cook: Cover the slow cooker and set it to high. Let the steaks cook for 5 hours, or until they are fork-tender.
5. Thicken the sauce: Mix the cornflour with 2 tablespoons of water to create a slurry. Stir this into the slow cooker, and continue cooking for an additional 20 minutes, or until the sauce thickens slightly. Season with salt and pepper to taste.
6. Finish and serve: Stir in the chopped parsley just before serving. Sprinkle extra parsley over the steaks for garnish. Serve hot alongside mashed potatoes if desired.

Recipe Tips

• Prepare your tools: Before you begin, make sure your slow cooker is clean and functioning properly to avoid any mid-cooking mishaps.
• Searing is key: Don’t skip searing the beef steaks as it locks in flavors and improves the texture of the meat in the final dish.
• Low and slow: If your schedule allows, cooking the dish on low for 8 hours can enhance the beef’s tenderness even more than the recommended 5 hours on high.
• Fresh vs. dried herbs: While fresh thyme is specified, you can substitute it with 2 teaspoons of dried thyme if fresh is unavailable—just add it directly to the stock.
• Adjust the thickness: If you prefer a thicker gravy, you can increase the amount of cornflour slurry slightly; just ensure it’s well mixed to avoid clumping.

What Should I Do If the Sauce Is Too Thin?

If the sauce is too thin after cooking, mix a small amount of cornflour with water to make a slurry. Stir this into the slow cooker and let it cook for an additional 10-15 minutes on high. This will help thicken the sauce effectively.

Can I Prepare This Dish in Advance?

Absolutely! This dish can be prepared a day in advance. The flavors often improve overnight. Just store it in the refrigerator and reheat gently on the stove or in a microwave when ready to serve.

Recipe Variations

• Alternate cuts of beef: Experiment with different cuts such as chuck steak or brisket for variations in texture and fat content that might better suit your taste.
• Vegetable additions: For a heartier dish, consider adding carrots and celery during the last 2 hours of cooking; they’ll absorb the flavors beautifully.
• Gluten-free adaptation: Replace the Worcestershire sauce with a gluten-free option and use a suitable alternative for the cornflour to make this recipe friendly for those with gluten sensitivities.
• Herb swaps: Feel free to replace thyme with rosemary or a mix of Italian herbs for a different herbal profile that complements the beef and onions.
• Spicy twist: Add a kick to the dish by including a teaspoon of crushed red pepper flakes into the stock mixture for a subtle heat that builds as it cooks.

What To Serve With Braised Steak and Onions

Serve your Braised Steak and Onions with creative sides like roasted Brussels sprouts, honey-glazed carrots, a creamy polenta, or a crisp apple salad.

You can also pair it with garlic sautéed spinach or a fresh beetroot salad. These choices add color and balance to your plate.

How To Store Leftover Braised Steak and Onions

In The Fridge:

Transfer leftovers to an airtight container. I suggest using glass as it keeps flavors better. Make sure to cool the dish to room temperature before sealing. This helps maintain freshness. Leftovers will last up to four days in the fridge.

In The Freezer:

Braised steak and onions can be frozen, but the texture of the onions might change slightly. I recommend storing it in airtight, freezer-safe containers or heavy-duty freezer bags. Properly stored, it can last for up to three months. Thaw overnight in the fridge before reheating.

How To Reheat Leftover Braised Steak and Onions

Reheat your leftover Braised Steak and Onions by placing them in a saucepan over medium heat. Add a splash of water or broth to keep it moist. Stir gently until heated through, which should take about 10 minutes. For the best flavor, don’t rush the reheating process.

Check out More Slow Cooker Recipes:

• Slow Cooker Kangaroo Stew
• Slow Cooker Curried Sausages
• Slow Cooker Pork Belly Slices