Braised Steak and Onions.

Another good stock item of winter fare that can be made in bulk when there is a special on beef at the butcher’s or at the supermarket, as it is well suited to freezing. With a pottle of Braised Steak and Onions thawed out, all you need do is boil up some potatoes and some frozen veges and you have a hearty meal.


A little oil.

1kg diced lean stewing beef.

25g butter.

4 large onions, peeled and chopped.

150mm celery stalk, finely sliced.

½ teaspoon ground black pepper.

1 cup beef stock.

Salt to taste.

4 tablespoons flour.


Heat a large sauté pan on a very hot element and add the oil. When smoking, add the meat in batches and brown well, Remove and set aside. Add the butter to the pan and stir fry the onion, celery and pepper until the onion is brown.

Add the meat, stock, salt and flour and stir to combine evenly. Cover, bring to the boil, reduce heat and simmer for two hours, stirring occasionally. Serve with roast potatoes and green beans.

Serves: 4-6.


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