Recipes with Beef

Really Easy Steak Pie {with Puff Pastry & Rich Gravy}

Sarah Rossi — Mon, 11 Oct 2021 09:30:32 +0000

This Easy Steak Pie with puff pastry recipe has everything you need in a comfort food meat pie. Tasty home cooked beef and rich gravy. Simply delicious.

Is there anything more comforting, impressive and hearty than a homemade Steak Pie?

This recipe is filled with meltingly soft and tender beef, rich tasty gravy and topped with crunchy puff pastry.

Even better, it’s super easy to make (easy, not quick, but hardly any ‘hands on’ cooking time, so let’s forgive it OK?)

Serve this for a midweek treat or a Sunday lunch. Leftovers are so good too, or eat one, freeze one, as a handy batch cook hack!

Why you’ll love this Beef Steak Pie

Great for batch cooking (eat one and freeze one)

Really easy to make but looks so impressive

The ultimate comfort food meal

How we came up with this recipe

Having a showstopper of a pie up our sleeves for the time of year when comfort food is calling is a MUST for all us home cooks.

But sometimes baking a pie can seem a bit much in our busy lives.

This is exactly why I wanted to make a very SIMPLIFIED pie that ticked all of the boxes for flavour and satisfaction, but also happened to be ridiculously easy to make.

After much testing and testing again, I think we’ve cracked it! All you have to do is fry off your beef, add veggies and flour, then stock to make a sauce.

Simmer it gently for about two hours, then top with pastry and the BEST steak pie is ready for the oven. As easy as pie! (So easy, we can even enjoy this midweek too.)

You can also make the filling in the slow cooker instead if you’d rather. The tips are below for how to do this.

What to serve with Steak Pie

Mashed potatoes or Colcannon
Green vegetables
Boulangere Potatoes
Boiled potatoes
Chips (oh HELLO!)
Parmentier Potatoes
Peas
Extra gravy!

Favourite pies with puff pastry…

Comfort Food

Cheesy Vegetarian Pie {with Puff Pastry}

Chicken

Chicken & Ham Pie {Easiest Ever One Pan!}

Comfort Food

Easy Chicken Pie {with Bacon & Puff Pastry}

Family Dinner Ideas

Best Chicken and Leek Pie {Easy Recipe}

Steak Pie Ingredients Notes

Sunflower oil – Any oil other than extra virgin is fine. Olive oil or sunflower oil are perfect
Stewing beef – Any type of beef for slow cooking is suitable for this recipe. This is often sold as stewing steak, braising steak or also chuck steak would work well here
Onion – I often use pre-chopped onions but I don’t here. The onions are better in quite big chunks so that they keep their shape while they cook as they will be bubbling away for so long
Carrots – Again, keep these in quite big chunks as they will be cooking for a long time with the beef
Beef stock – Stock made with a cube is absolutely fine
Puff pastry – As mentioned in the post above, if you prefer a pie with a base, go right ahead and use two sheets of pastry. Just be sure to cook it so the bottom is crispy and cooked through
Egg – I use medium free-range

How to make Steak Pie

1. Brown the beef in a pan with hot oil for about 5-10 minutes. Add the vegetables until they’re starting to soften.

2. Add the flour and cook for another 5 minutes or so.

3. Add the purée, stock, Worcester sauce and salt and pepper. Put the lid on and cook on a very low heat for about 2 hours, or until the beef is very soft.

4. Spoon the pie filling into a dish and leave to cool if you can. Smooth the pastry over the top, brush with beaten egg and bake for about 30 minutes on 220C/425F.

Substitutions

Shortcrust pastry – I’ve used a puff pastry top here but you can use shortcrust pastry. It will have more crunch than a puff pastry meat pie.

If you use shortcrust pastry you can also line the bottom of the dish before adding your filling. (Some people consider this the only way to make a true pie!)

Leftovers

Can Steak Pie be reheated? Yes. You can keep this recipe in the fridge for 3 days. Reheat fully in the microwave or oven before serving.

In the freezer This recipe freezes well and is a great batch cook recipe. Make the pie and let it cool before freezing (unbaked). On the day you want it, let it thaw fully and then bake in the oven until the middle is hot through and the top is golden as normal.

Top Tips

Type of beef

Any type of beef for slow cooking is suitable for this recipe. This is often sold as stewing steak, braising steak or also chuck steak would work well here.

If you want to make a puff pastry base for your pie

As you warm up your oven, put a baking tray in to heat up. Then when you put your pie in the oven, sit the dish on top of the hot baking tray. I find that this really helps to cook the base of the Steak Pie and stop a soggy bottom.

Cooking the filling in the slow cooker

You can prepare your filling this way if you prefer. Simply brown your mince and cook for about 3-4 hours on HIGH. Reduce the liquid to 400ml instead.

FAQs

Can I make this a gluten-free Steak Pie?

Sure, all you have to do is use gluten-free pastry instead of regular puff pastry. Or you can make your own crust with gluten-free flour.

Can Steak Pie be frozen?

Yes! Ideally it’s best to freeze the pie BEFORE it’s been cooked. Then it’ll be lovely and fresh when you come to cook it.

Is Steak Pie British?

Yes. It originates in the United Kingdom and it’s thought to date back centuries, with different variations such as Steak and Ale and Steak and Kidney all making an appearance. I think it began by anything being thrown in a pie they could get their hands on!

WHAT DISH DO I USE?

I used a 20 x 30cm oven proof dish, however you could use any size you have that is suitable for 6 people and roll the pastry accordingly. You could also make individual pies if you preferred.

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

Steak Pie {Easiest EVER Recipe!}

This Steak Pie recipe has everything you need in a comfort food pie. Tasty home cooked meat, delicious gravy and light fluffy pastry topping.

Course Main Course

Cuisine Family Food

Prep Time 15

Cook Time 3

Total Time 1

Servings People

Calories 552kcal

Author Sarah Rossi

Ingredients

For the Pie Filling:

1 tbsp Sunflower oil See notes
700 g Stewing beef See notes
2 Onions Peeled and chopped into big chunks. See notes
4 Carrots Peeled and chopped. See notes
50 g Plain flour
2 tbsp Tomato purée
Sea salt and freshly ground black pepper
600 ml Beef stock made from a cube is fine
2 tbsp Worcestershire sauce

For the Topping:

320 g Puff pastry sheet See notes
1 Egg Beaten

Metric – Imperial

Instructions

Heat your oil in a large frying pan or saucepan and add the beef. Cook for about 5-10 minutes until just starting to turn brown.
Add in the vegetables and cook for a further 5 minutes until they start to soften.
Add the flour and stir through everything, cook for 5 minutes.
Add the tomato purée, salt and pepper, Worcestershire sauce and stock. Pop the lid on and cook on a very low heat for about 2 hours or until the beef is very soft.
NB: Keep an eye on the beef as it cooks. Stir it well occasionally and if it looks like there is not enough liquid, don't be afraid to add a little more stock or water.
Spoon into a pie dish and leave to cool for at least 30 minutes if you have time.
Smooth the pastry over the top of the filling.
Decorate the pie with cut out shapes if you feel that way inclined and brush with the beaten egg.
When you are ready to bake the pie, preheat the oven to 220°C/425F fan and bake for about 30 minutes until the filling is hot throughout and the pastry is crisp and golden.

Notes

Oil: Any oil other than extra virgin is fine. Olive oil or sunflower oil are perfect

Beef: You need to use a beef suitable for slow cooking, this is often sold as stewing steak or braising steak. In the US, stewing steak is most commonly known as chuck steak or braising steak

Flour: If you’re in the USA, use all-purpose flour as the equivalent to plain flour

Onions: I often use pre-chopped onions but I don’t here. The onions are better in quite big chunks so that they keep their shape while they cook as they will be bubbling away for so long

Carrots: Again, keep these in quite big chunks as they will be cooking for a long time with the beef

Beef stock: Stock made with a cube is absolutely fine

Puff pastry: As mentioned in the post above, if you prefer a pie with a base, go right ahead and use two sheets of pastry. Just be sure to cook it so the bottom is crispy and cooked through

Type of Dish: I used a 20 x 30cm oven proof dish, however you could use any size you have that is suitable for 6 people and roll the pastry accordingly. You could also make individual pies if you preferred.

How to freeze: Make the pie and let it cool before freezing (unbaked). On the day you want it, let it thaw fully and then bake in the oven until the middle is hot through and the top is golden as normal. You can also freeze the cooked filling on its own and make up the pie on the day you want it

Nutrition

The post Really Easy Steak Pie {with Puff Pastry & Rich Gravy} appeared first on Taming Twins.

Cottage Pie {Easy Recipe}

Sarah Rossi — Thu, 21 Nov 2024 10:30:00 +0000

A hearty comfort food dinner, you can’t beat a traditional British Cottage Pie. This simple recipe is perfect for prepping in advance, batch cooking or for diving into leftovers the following day.

What is Cottage Pie?

If you’re outside of the UK, Cottage Pie is a meat and potato meal that’s baked all in one oven dish, with a rich, vegetable and ground beef sauce on the bottom and mashed potato on top, baked for a hearty, hot, bubbling finish.

There’s a reason this one has been around for centuries.

Created out of frugal necessity and creativity, it still remains on many family meal plans today, thanks to its convenience and sheer deliciousness.

Why you’ll love this Easy Cottage Pie recipe

Batch cook and freezer friendly

British classic comfort food

Easy, delicious and economical

Sarah’s notes

While not strictly traditional, I like to add a sprinkling of grated cheese on top of the mash in this recipe, because it’s SO good.

This recipe is easily adaptable, add other vegetables if you fancy or use meat-free mince.

Make a double batch if you can – one for the freezer, one for another day!

Homemade Cottage Pie Ingredients Notes

Olive oil – Or sunflower or vegetable oil if you prefer
Large onion – Fresh or pre-chopped frozen is fine
Carrots – Chopped finely
Celery – This adds a savoury depth of flavour
Beef mince – I like 5% or 10% but use whichever one you usually buy to your own taste or budget
Plain flour – Substitute for cornflour to make gluten-free
Herbs – Dried thyme and sage (or use fresh if you prefer)
Beef stock – From a cube is fine
Tomato puree – Buy good quality if you can
Worcestershire sauce – Or Henderson’s Relish
Salt and pepper – Use plenty in this dish
White potatoes – Go for something floury and fluffy in texture like King Edward or Maris Piper. My preference would be Desiree though
Butter – I like salted

How to make Cottage Pie

1. Fry the mince until browned over a medium heat.

2. Add chopped vegetables and cook (according to the recipe below) then add flour.

3. Pour in beef stock, tomato puree, Worcestershire sauce and seasoning. Simmer. Meanwhile, cook the potatoes according to the recipe below.

4. Mash your potatoes. Add the meat mixture to an ovenproof dish, followed by the creamy mashed potatoes. Bake.

Hint: Cooking time for the mince – this will vary depending on the type of pan you are using. I say 30 minutes, by which time the sauce/gravy should be thick, deep brown and very tasty. If it’s not, cook for a further 10 minutes at this point.

Substitutions

Gluten free – You can make this into a gluten free Cottage Pie by substituting flour for cornflour. Always check other ingredients too, especially the stock cubes.

Leftovers or Make Ahead

A traditional Cottage Pie is the perfect make-ahead dinner.

In the fridge Cook up to point 11 in the recipe below and you can keep this recipe in the fridge for 2 days. Then bake as normal.

How to freeze this Cottage Pie Once your pie is assembled (point 11 in the recipe below) you can chill and then freeze for up to one month. When you are ready to use the pie, defrost in the fridge overnight, then bake as normal from point 12 in the recipe. It may take a little longer than normal to bake, as always, check it is piping hot inside before serving.

Technically, it can also be cooked from frozen – cook at 160℃/fan 140℃/Gas 3 for 1 hr-1 hr 20 mins until piping hot in the centre. I have to say I prefer to defrost overnight first as the pie won’t dry out as much.

Top tips

Baking dishes

If you don’t want a pie dish out of action in the freezer, or you’re cooking a few batches, you can use foil trays with lids, like these ones from Amazon.

HACK: Frozen mixed vegetable base

You can replace the individual carrots, celery and onion ingredients for a frozen bag of ‘soffritto’, which comes already pre-chopped and all together in one bag. (I love this cheat for lots of recipes!)

It might be called ‘vegetable base mix’ or something similar in some supermarkets.

Swap for lamb mince

You can make this recipe with lamb mince instead, which would make it a Shepherd’s Pie!

More make-ahead pie recipes…

Fish

Easy Fish Pie {with Crunchy Cheese Topping}

Comfort Food

Easy Chicken Pie {with Bacon & Puff Pastry}

Comfort Food

Cowboy Pie {Mash-Topped Sausage & Beans}

Comfort Food

Cheesy Vegetarian Pie {with Puff Pastry}

FAQs

Can I add in any vegetables to use up from my fridge?

You can use anything you like, but any veggies that will stay intact (like root veg) while it’s cooking is ideal. Peas work well, as does swede, leeks or sweetcorn.

Can I make this into a Vegetarian Cottage Pie?

These quantities have been created using beef mince in mind, but here is a great Vegetarian Cottage Pie recipe to follow instead!

What should I serve with Cottage Pie?

You can serve it up with a side of vegetables or have it on its own. It does come with its own gravy/sauce, but I like it with a bit of extra gravy.

I like onion gravy, steamed cabbage or braised red cabbage. Or something simple like carrots or broccoli.

What’s the difference between Cottage Pie and Shepherd’s Pie?

They are very similar, but Cottage Pie is made with beef and Shepherd’s Pie is made with lamb.

How do you stop the mashed potato sinking into the pies?

The best way is to make sure you don’t have too much gravy/sauce by reducing it down plenty, and to allow the meat mixture to cool slightly before adding your mash on top. This isn’t totally vital but it’s good to do if you have time.

What type of dish do i use?

I used a 20 x 30cm oven proof dish, however you could use any size you have that is suitable for 6 people and roll the pastry accordingly. You could also make individual pies if you preferred.

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

Cottage Pie {Easy Recipe}

This classic Cottage Pie recipe is comforting and indulgent in a way that only British understated and humble dishes can be. Full of richness, goodness, and mightily satisfying, it’s always a big hit with family members big and small.

Course Main Course

Cuisine Family Food

Prep Time 10

Cook Time 1 10

Servings

Calories 502kcal

Author Sarah Rossi

Ingredients

For the filling:

1 tbsp Olive oil
500 g Beef mince 5% fat
1 Onion Chopped
2 Carrots Finely chopped
2 Celery sticks Finely chopped
1 tbsp Plain flour
1 tsp Dried thyme Or fresh
1 tsp Dried sage Or fresh
500 ml Beef stock made from a cube is fine
2 tbsp Tomato puree
2 tbsp Worcester sauce or Henderson's Relish
Sea salt and freshly ground black pepper To taste

For the topping:

1 kg White potatoes
2 tbsp Salted butter
Sea salt and freshly ground black pepper

Metric – Imperial

Instructions

Preheat your oven to 180℃/350F, 200℃/425F or Gas mark 6.
Heat your olive oil in a large, heavy bottomed pan. Add in the mince and fry for 5 minutes on a high heat until browned all over.
Add in the chopped vegetables and fry for a further 10 minutes until softened.
Add flour and dried herbs, stir well to coat everything, cook for a further 2-3 minutes.
Pour in beef stock, tomato puree and Worcester sauce.
Season with salt and pepper. This is personal preference but I like to add lots of both in this recipe.
Cover and simmer for 30 mins. (See notes below)
Meanwhile peel and chop your potatoes, place in cold water, and bring to the boil for 15-20 minutes, depending on the type of potato.
When the potatoes are ready, drain and mash together with the butter and plenty of salt and pepper.
Put all of your meat into a large ovenproof dish. Spread your mashed potato over the top, ruffle with a fork to give those delicious crunchy bits. (You can also sprinkle some grated cheese on top if you wish).
(At this point you can leave to cool and then freeze your pie for up to one month to get ahead with your cooking).
Bake in the oven for 25-30 minutes until the mash is browning and the mince is bubbling at the sides.
Check that it is hot inside. It may take a few minutes longer if you cooked it straight from the fridge.

Notes

Mince: If you’re in the USA you can use ground beef or hamburger meat

Cooking time for the mince: This will vary depending on the type of pan you are using. I’d say 30 minutes. By this time the sauce/gravy should be thick and deep brown and very tasty. If it’s not, cook for a further 10 minutes at this point

Flour: You can use all-purpose flour as the equivalent to plain flour if you’re in the US

Gluten-free: Use cornflour rather than plain or any other gluten-free flour

Swaps: If you have veggies you need to use up, if you’d like to add a dash of wine, if you feel like adding flavouring to your mash etc… go for it. Any vegetables that will stay intact (like root veg) while it’s cooking is ideal. Peas work well, as does swede, leeks or sweetcorn

Type of dish: I used a 20 x 30cm oven proof dish, however you could use any size you have that is suitable for 4 people and roll the pastry accordingly. You could also make individual pies if you preferred.

To make ahead: Cook up to point 11 in the recipe and you can keep it in the fridge for 2 days. Then bake as normal

To make ahead and freeze: Once your pie is assembled (point 11 in the recipe below) you can chill and then freeze. When you are ready to use the pie, defrost in the fridge overnight, then bake as normal from point 12 in the recipe. It may take a little longer than normal to bake, as always, check it is piping hot inside before serving

To cook from frozen: Cook at 160℃/325F, fan 140℃/275F or Gas 3 for 1 hr-1 hr 20 mins until piping hot in the centre. I have to say I prefer to defrost overnight first as the pie won’t dry out as much

Serving suggestions: You can serve with a side of vegetables or have it on its own. It does come with its own gravy/sauce, but I like it with a bit of extra gravy

Nutrition

The post Cottage Pie {Easy Recipe} appeared first on Taming Twins.

Sticky Beef Mince Stir Fry {15 Minute Meal}

Sarah Rossi — Wed, 22 Jun 2022 09:30:53 +0000

For a midweek meal that will go down well with the whole family and only takes 15 minutes to rustle up, this Sticky Beef Mince Stir Fry is a gem.

If you’re like me and feel like you’ve exhausted the beef mince recipes in your repertoire, I think you’re going to welcome this one with open arms.

If you can make Spag Bol and a Chilli Con Carne in your sleep, you’ll soon be adding this Sticky Beef Mince Stir Fry to your go-to list too.

With just a few great value ingredients, you have a full meal in 15 minutes.

I love beef mince with green beans, but you can use whichever suits your tastes.

Sticky, tangy sauce, ready in double time and affordable? You’ve got to try this!

More beef mince recipes…

One Pot

Orzo Bolognese {One Pot}

Pork

Swedish Meatballs {Ikea-Style}

Beef

Easy Meatloaf Recipe {with Rich Tomato Sauce}

Slow Cooker

Doner Kebab RECIPE {Slow cooker & Air Fryer}

Why you’ll love this Beef Mince Stir Fry recipe

Ready in 15 minutes with zero fuss

Full of store cupboard ingredients

Sticky delicious sauce

How we came up with this recipe

I am on a constant mission to come up with new and inventive recipes with beef mince.

I know so many of us buy it every week in some form, and for good reason – it’s versatile, easy to cook with, relatively cheap, freezes well and it’s DELICIOUS.

We can cook so many different cuisine styles according to what we fancy, from Italian to Indian, Chinese to Mexican, but for this beef recipe it’s all about speed as well as flavour.

In just 15 minutes flat you’ve got yourselves a new family favourite.

I hope you love it!

More beef mince recipes you might love…

Slow Cooker

Slow Cooker Chilli Con Carne {Easiest EVER Recipe!}

Beef

Mexican Lasagne {Tortilla Bake}

Beef

Dirty Rice {Cajun Style One Pot}

Family Dinner Ideas

Beef Enchiladas {Easy Cheesy Recipe!}

Beef Mince Stir Fry Ingredients Notes

Beef mince – I like 5% but use whichever one you usually buy to your own taste or budget
Garlic – Fresh or frozen, jarred or paste is OK

How to make quick Beef Mince Stir Fry

Brown the mince in oil over a medium high heat. Add the garlic, ginger and green beans and cook for a further 5 minutes.
Meanwhile, make up the sauce by putting the cornflour in a jug or bowl and gradually mixing in the soy sauce (do this gradually so it doesn’t go lumpy).
Add in the other ingredients and stir until smooth.
Turn the heat up to high, pour in sauce and let it bubble for 2-3 minutes and coat everything.
Serve over rice, sprinkled with sesame seeds.

Substitutions

Frozen green beans or peas – These are fine to use instead of fresh if you prefer
Gluten free – Find alternatives for the soy sauce (tamari) and oyster sauce if you want this to be gluten-free
Mince – You could swap the meat for turkey or chicken mince if you’d like. Either would work well

Leftovers

In the fridge You can keep this recipe in the fridge for 3 days. Reheat fully in the microwave or on the hob before serving.

In the freezer This recipe freezes well. Just wait until it’s totally cold and then put into a freezer proof container and freeze for up to 3 months. Defrost thoroughly before reheating.

Recipe Tip: Make a ‘slurry’

This is a trick to thicken the sauce without ending up with floury lumps.

First you add cornflour to a small bowl, mug or jug, then use a little liquid from a dish (a spoonful or two) to mix the cornflour into a paste consistency. Add that back into the dish’s sauce.

If you just sprinkle cornflour straight into the dish, it will form lumps that are almost impossible to get rid of. I promise this step is worth the extra dirty bowl!

Even more beef mince recipes!

Family Dinner Ideas

Cheesy Chilli Loaded Wedges

Beef

Keema Curry {Easy Beef Mince Recipe!}

Family Dinner Ideas

Sweet Potato Cottage Pie

Beef

Easy Beef Fried Rice {30 Minute Fakeaway}

FAQs

Can I make this vegetarian?

Yes, you can use a meat free mince alternative cooked according to pack instructions, adding the sauce as usual.

Can I add other vegetables to the recipe?

I have used green beans in this recipe but you can add another veggie of your choice. Green vegetables go really well with beef mince, so something like peas or broccoli would be great.

What should I serve with beef mince stir fry?

I’d recommend serving this with rice or noodles, but try your favourite out.

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

Sticky Beef Mince Stir Fry

With low cost ingredients, a delicious sticky sauce and a cooking time of 15 minutes, this Beef Mince Stir Fry is an ideal midweek beef mince recipe.

Course Main Course

Cuisine Family Food

Cook Time 15

Total Time 15

Servings

Calories 252kcal

Author Sarah Rossi

Ingredients

1 tsp Sunflower oil
500 g Beef mince
2 tsp Garlic See notes
2 tsp Ginger puree See notes
200 g Green beans Trimmed and cut in half

For the sauce:

1 tbsp Cornflour
3 tbsp Dark soy sauce I used reduced salt
2 tbsp Oyster sauce
2 tbsp Runny honey
100 ml Water

To garnish:

Sesame seeds (optional)

Metric – Imperial

Instructions

Heat the oil in a large, deep saucepan over a medium high heat and add the mince. Brown all over cooking for 5-7 minutes.
Add the garlic, ginger and green beans and cook for a further 5 minutes.
While this is cooking, make up the sauce by putting the cornflour in a jug or bowl and gradually mixing in the soy sauce (do this gradually so it doesn't go lumpy). Then add in the other ingredients and stir until smooth.
Turn the heat up to high, pour in sauce and let it bubble for 2-3 minutes and coat everything.
Serve over rice, sprinkled with sesame seeds.

Notes

Garlic and ginger: I used prepared tubes for this to speed things up, but if you prefer to use fresh use 2 cloves of garlic crushed and about 1 inch of ginger finely chopped

Batch cook: You can make this in bulk and portion up for another day as it freezes so well.

Beef mince: If you’re in the USA you can use ground beef or hamburger meat. I like 5% but use whichever one you usually buy to your own taste or budget. You could swap the meat for turkey or chicken mince if you’d like. Either would work well

Frozen veggies: These are fine to use instead of fresh if you prefer

Gluten free: Find alternatives for the soy sauce (tamari) and oyster sauce if you want this to be gluten-free

Making a ‘slurry’: This is a trick to thicken the sauce without ending up with floury lumps. First you add cornflour to a small bowl, mug or jug, then use a little liquid from a dish (a spoonful or two) to mix the cornflour into a paste consistency. Add that back into the dish’s sauce

Serving suggestion: Rice or noodles

Nutrition

The post Sticky Beef Mince Stir Fry {15 Minute Meal} appeared first on Taming Twins.

Braised Steak {with Rich Gravy}

Sarah Rossi — Wed, 01 Feb 2023 09:00:00 +0000

So much more affordable than cooking ‘regular’ steak, this Tender Braised Steak recipe cooks low and slow in the oven. There’s also instructions for cooking in the slow cooker or even in an instant pot, it can be left to work its own magic after just a little prep. Perfect when cooking for guests or a special occasion!

Steak for dinner always feels like a special occasion, but what if I told you that a different cut of beef with a different cooking method might save you about A THIRD of the price of most pieces of steak?

Braising steak is a hidden gem of an ingredient. Not only is it super affordable but it’s so full of flavour and utterly delicious!

No, you can’t eat it rare and yes, it does take a while to cook, so it’s a different steak ‘experience’, but it still feels like a real treat.

Why you’ll love this Braised Steak recipe

Tender and mouthwatering

So simple but still impressive

Affordable

What is Braised Steak?

The term ‘braising’ refers to the method of cooking. It refers to using both wet and dry heat – that is, meat sautéed in fat or oil on a high heat to seal (the Maillard reaction), which enhances the flavour, and then simmering slowly in very little liquid (gravy, wine, coconut milk or beer, for example) on a low heat to cook.

Braising steak is a cut meat that comes from the front of the cow. It’s fantastic value for money and is succulent and tender when cooked slowly on a low heat.

You can also use this cut of beef in stews and curries if you cook them nice and slowly.

Serve this with…

Colcannon recipe – The PERFECT indulgent mashed potatoes
Easiest Ever Homemade Chips recipe – Simple but GOOD
Parmentier Potatoes – Ideal for a special occasion
Honey Roasted Carrots and Parsnips – For an extra impressive veg side
Cauliflower Cheese – A little extra comfort
Slow Cooker Apple Crumble – A treat for afters

Ingredients for making Braised Steak

Sunflower oil
Braising steak
Onion – frozen, pre-chopped is fine here
Garlic – frozen, pre-chopped is fine here
Carrots
Plain flour
Beef stock – from a cube is fine
Soy sauce – use low sodium if you prefer

How to make Braised Steak

1. Pat the steaks dry with kitchen roll and gently put them in the pan. Fry on both sides until they are a golden colour. Set aside.

2. Reduce the heat, add the onions, garlic and carrots, and fry according to the recipe timings below.

3. Sprinkle over the flour and stir to coat the vegetables.

4. Add the steak back to the pan. Pour over the stock, soy sauce and plenty of salt and pepper. Put the lid on and put in the oven as per the recipe.

Substitutions

Vegetables – You can blend them to add to sauce to make a smooth gravy if kids are veg haters!

Leftovers

In the fridge You can keep this recipe in the fridge for 3 days. Reheat fully covered in the oven, microwave, or on the hob before serving.

In the freezer This is good to freeze for up to 3 months and reheat on the hob before you serve it again.

Braised Steak FAQs

Can I make this Braised Steak in the slow cooker?

Yes! The instructions are mentioned in the recipe below.

Is there a way of making this in an Instant Pot?

Yes! The instructions are mentioned in the recipe card below.

Can you recommend a good pan for this recipe?

I have done my homework on one-pan pans because I use them so often and having one that ticks all the boxes is a must for me. This tried-and-tested pan review reveals my findings, which I hope you’ll find useful!

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

Tender Braised Steak Recipe

Cooked low and slow, this Tender Braised Steak recipe is simple but packed with succulent, deep flavour. Perfect for a special occasion or when comfort food is calling.

Course Main Course

Cuisine Family Food

Prep Time 15

Cook Time 2

Total Time 2 15

Servings

Calories 379kcal

Author Sarah Rossi

Ingredients

2 tsp Sunflower oil
800 g Braising steaks
1 Onion Peeled and chopped
2 Cloves Garlic Peeled and finely chopped
4 Carrots Peeled and chopped
50 g Plain flour
600 ml Beef stock made from a cube is fine
3 tbsp Dark soy sauce I use reduced salt

Metric – Imperial

Instructions

To oven cook:

Preheat the oven to 160C/320F.
Heat the oil in a large, deep, lidded frying pan (a sauté pan) over a high heat. Pat the steaks dry with kitchen roll and gentle put them in the pan. Fry on both sides for about 5 minutes until they are a golden colour.
Lift the steaks out to a plate and set aside. Reduce the heat to medium and add the onions, garlic and carrots, fry for 5-10 minutes until just starting to soften and colour.
Sprinkle over the flour and stir to coat the vegetables. Add the steak back into the pan. Pour over the stock, soy sauce and plenty of salt and pepper. Put the lid on and put in the oven for 1.5-2 hours.

To cook in the Slow Cooker:

Heat the oil in a large, deep, lidded frying pan (OR in your slow cooker pan itself if this is suitable for use on the hob) over a high heat. Pat the steaks dry with kitchen roll and gentle put them in the pan. Fry on both sides for about 5 minutes until they are a golden colour.
Lift the steaks out to a plate and set aside. Reduce the heat to medium and add the onions, garlic and carrots, fry for 5-10 minutes until just starting to soften and colour.
Sprinkle over the flour and stir to coat the vegetables. Put the vegetables covered in flour and the browned steaks into the slow cooker.
Add the rest of the ingredients but only 350ml/1.5cups of beef stock (NOT THE 600ml/2.5cups mentioned for oven cooking). Put the lid on and cook on HIGH for 6 hours or LOW for 8 – 10 hours.

To cook in the Instant Pot:

Preheat the saute function of the Instant Pot. Add the oil. Pat the steaks dry with kitchen roll and gentle put them in the Instant Pot. Fry on both sides for about 5 minutes until they are a golden colour.
Lift the steaks out to a plate and set aside. Add the onions, garlic and carrots, fry for 5-10 minutes until just starting to soften and colour.
Sprinkle over the flour and stir to coat the vegetables. Put the vegetables covered in flour and the browned steaks into the Instant Pot.
Add the rest of the ingredients but only 250ml/1cup of beef stock (NOT THE 600ml/2.5cups mentioned for oven cooking). Put the lid on, set the valve to 'SEALING' and cook on MANUAL for 45 minutes. Instant release the pressure.

Notes

Recipe size:
This recipe is for 4 people, you can obviously reduce this (use the slider on the recipe servings section above) but I’d urge you even if you are cooking for 2 to cook the whole recipe and then save the leftovers. It’s a really efficient way of cooking. One effort/energy etc for 2 dinners! Also, you cannot reduce the liquid any further for an instant pot recipe.

Braising steaks:
Buy these from the supermarket or butcher. They are available in most supermarkets. In the USA, braised steak is often referred to as chuck steak, blade steak or stewing beef.

Nutrition

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