Braised Steak and Onion

This easy Braised Steak and Onion recipe is a delicious one pot meal. It is made with beef steaks that are simmered in a savory onion and tomato broth to tasty, fork tender perfection!

Why this recipe is just so good....

• This is a budget friendly recipe. Using a tougher, less expensive cut of meat is perfect for braising steak since it will become fall apart tender.
• We love a prep and forget recipe! After prepping the vegetables and a quick sear on the meat, everything goes into one pot and will simmer for a few hours while you do something else.
• If you are a fan of steak recipes, you will love Blackened Steak, Filet Medallions or Air Fryer Flank Steak.

Recipe Ingredients

You will need the following ingredients for this Braised Beef Steak recipe:

• olive oil
• salt, pepper, thyme, garlic power, bay leaves
• beef stock
• Worcestershire sauce

• onions
• carrots
• cherry tomatoes

Ingredient Notes

Mock petite steaks look like filet mignon but they are a shoulder cut of beef. They are also known as shoulder petite tender, tender medallions, chuck tender steak and petite filets. While they may look like filet mignon, they are not nearly as tender a cut and MUCH less expensive. They are perfect for a braised steak recipe since they get so tender after they have been cooked low and slow.

If you can't find mock petite beef steak, you can buy a chuck roast and cut it into 3 inch pieces, after trimming any large pieces of fat. Or buy a large chuck steak and cut that into smaller pieces. Also, a top round steak or roast can be cut into cubes as well.

Additions/Substitutions

This Umami seasoning is my secret ingredient! I add it to soups, stews, casseroles and marinades. It is mushroom based, and so delicious I can't believe the rich, savory flavor it adds! I got mine from Amazon but McCormick brand also makes it.

If you can't get your hands on it, try adding fresh mushrooms to the recipe, if you have them. Also, a half teaspoon of dried mustard powder, a tiny bit of crushed red pepper flakes and dried thyme and paprika can substitute for some of the flavor.

How to cook Braised Steak and Onion

Step by Step Directions:

Combine the salt, pepper and garlic together and press onto both sides of steak. Heat large oven safe pot, add oil and sear meat until lightly browned. Remove to plate.

Add vegetables, except tomatoes, and saute' for 3 minutes.

Stir in the stock, tomatoes and remaining ingredients

Use only enough broth/stock so that the steak is not fully submerged. They should only be half covered with liquid.

Cover and cook in a 300°F oven for 1 ½ hours. Remove lid and continue to braise for another hour.

At the end of total cooking time, test the meat to see if it is tender. Use a fork to pull apart one of the steaks. It doesn't need to fully fall apart and shred, but it should easily break apart. Cook for another 30 minutes or so if the beef needs more time.

Cooking Tips

• Trim off large pieces of fat.
• Cut the beef steak in similar size to insure even cooking.
• Don't skip the searing step. It helps sear in the juices. Also, those brown bits at the bottom of the pot create great flavor in the broth.
• The cooking liquid and broth will thicken as it cooks over a few hours. If you'd like it thicker as a gravy, remove a cup of broth to a measuring cup and stir in 1-2 tablespoons cornstarch or Arrowroot powder, pressing out any lumps. After you remove the beef and vegetables, pour in the broth mixture and bring to a low boil, stirring to thicken, about 2 minutes.
• In the photos shown, I serve with just the savory pan juices in the Dutch oven.

Storage/Reheating

Store leftover braised steak and the vegetables in an airtight container in the refrigerator for up to 4 days. You can also freeze the cooled beef in a plastic zipper bag or other freezer container for up to 3 months. Defrost overnight in the refrigerator.

Reheat in the microwave for about 2 minutes. Or you can place in a casserole dish, cover with foil and cook in a 350°F oven for about 15 minutes or until hot.

Frequently Asked Questions

What is braising?

Braising is a technique of cooking that involves pan searing on the stove and then cooking in a Dutch oven or other braising pot, low and slow in the oven with liquid and herbs. It is used to tenderize tougher cuts of meat. Dutch oven Pot Roast is an example of braising.

How much liquid is needed for braising?

You should add enough stock, broth, water or wine to go halfway up the meat. It should not fully cover the beef like in a stew. The liquid will cook down and thicken as it cooks in the oven.

Can I make this in a slow cooker?

Yes, sear the meat and vegetables as listed above. Then put vegetables on the bottom and steak on top. Pour broth and remaining seasonings over the beef. Cook on low for 6-8 hours. Test the beef at the 6 hour mark, if it is not tender, cook another 1-2 hours.

What can I serve with this meal?

I served ours with mashed potatoes for my husband and mashed cauliflower for me. You could also add some baby potatoes to the pot as it cooks the steak in the oven. Or try some of our other favorite vegetables such as Roasted Asparagus and carrots, Fried Turnips or Sweet and Spicy Brussels Sprouts.

If you tried this recipe and enjoyed it, I'd love if you gave it a 5 star rating. This tells me what you like and want to see more of. Thank you!

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