Description
This easy braised beef steak recipe is a delicious one pot meal. It is made with steaks that are simmered in a savory onion and tomato broth to tasty, fork tender perfection!
Ingredients
- 9 mock tender beef braising steaks* (or 3 pounds beef chuck roast cut in approximately 3 inch pieces)
- 1 tablespoon oil
- 2 large onions, sliced *
- 1 cup cherry tomatoes
- 1 cup sliced carrots*
- 3 cups beef stock
- 1 tablespoon butter
- 2 teaspoons garlic powder or 3 garlic cloves, minced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 bay leaves
- 1 tablespoon Worcestershire sauce
- thyme sprigs or 1 teaspoon dried thyme
- 2 tablespoons tomato paste
- 2 teaspoons Umami seasoning * (optional)
Instructions
- Pat dry the steak pieces with paper towel. Preheat oven to 300°F.
- Combine salt, pepper, garlic and press onto both sides of steak and brown both sides of beef for 1-2 minutes. Remove to plate.
- Melt the butter and cook the onions and carrots for 1 minute to lightly brown.
- Add Worcestershire sauce, bay leaves, tomato paste, thyme sprigs or ground thyme and beef stock to Dutch Oven. Stir well to combine, scrapping the bottom of the pot. Add the tomatoes. Return steak pieces back to the pot.
- Cover with lid and cook for 1 1/2 hours. Remove lid and cook another hour. The meat is done when it is fork tender and breaks apart.
Notes
*If your steak pieces don't fit into your pot without crowding them, brown the pieces in two batches.
*You can use whole carrots, sliced in coin size, small chunks or baby carrots.
*Onions seem to disappear as they are cooked in the braising liquid. Feel free to add more if your family really likes onions!
*The Umami seasoning is optional but gives so much extra flavor. I got mine on Amazon.
* If you want to make gravy, you can mix 1 tablespoon of Arrowroot powder or cornstarch with 1 cup of the beef stock before it is cooked. Slowly stir in to the Dutch oven pot and it will thicken as it cooks.
Nutrition data is estimated information from https://nutrifox.com/.