Braised Steak in Rich Gravy
Braised Steak in Rich Gravy



  • 4 braising steaks
  • 3 tbsp sunflower oil
  • 1 onion, cut into 12 wedges
  • 1 crushed garlic clove
  • 500ml beef stock
  • 1 tbsp tomato puree
  • 1 tbsp chopped thyme
  • 1 bay leaf
  • 1 tsp cornflour
  • 1⁄2 mustard powder
  • Salt and pepper
  • Preheat the oven to 170C. Season the steaks well, heat a tbsp of oil in a large pan, and fry the steaks for a couple of minutes on each side. Transfer to a casserole dish.
  • Return the pan to the hob, and gently fry the onion and garlic for a few minutes to soften, then transfer to the casserole. Pour over the stock, add the tomato puree and herbs, then bring to a boil before covering and popping in the oven for 1.5 hours. Mix the cornflour and mustard with a little water, and stir into the casserole before checking the seasoning.
  • Remove the casserole from the oven, uncover, and heat on the hob for a few minutes to thicken the gravy and reduce. Transfer the steaks to warmed plates, spoon over the gravy, and serve with chunky chips.
2 hrs
4 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box