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.

25g butter.

1kg diced lean stewing beef.

Another 25g butter.

4 large onions, peeled and chopped.

150mm celery stalk, finely sliced.

4 tblsp plain flour.

Salt to taste.

½ teaspoon ground black pepper.

1 cup beef stock.

2 fresh bay leaves.

I good sprig rosemary.

Chopped celery leaves for garnish.



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

Stir the flour, salt and pepper through the meat. Add the stock to the pan and deglaze, then add the meat. Stir through well, bring to the boil then cover, reduce heat and simmer 15 minutes, stirring occasionally, until the liquid level has increased and the liquid has thickened evenly.

Stir in the bay leaves and the rosemary, cover and continue to simmer gently. for another 1 ½ hours. Remove and discard the rosemary and bay leaves, and garnish with the chopped celery leaves.


Serve with: Roast potatoes and green beans.


Serves: 6.

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