Julie Goodwin’s braised steak and onions
With only 15 minutes of prep time, Julie Goodwin’s braised steak and onions is a simple dinner the family will love.
“This recipe uses an inexpensive cut of meat and has a rich sauce. Although awesome with creamy mash and greens, this is great reheated, too, on toast, in jaffles, or with a pastry lid as an easy pie.” – Julie Goodwin.
Ingredients
Method
Toss the beef in the flour seasoned with salt and ground white pepper; shake off excess. Heat 1 tablespoon of the oil in a large frying pan; cook beef, in batches, until browned. Transfer to slow cooker.
Heat the remaining oil in the same pan; cook onion and garlic, stirring, until softened. Add the tomato paste; cook, stirring, for a further minute. Stir in the stock and sugar; pour stock mixture over beef in slow cooker. Cook, covered, on HIGH for 3-4 hours, or on LOW for 5-6 hours, or until beef is tender. Remove lid for last hour of cooking to allow sauce to reduce a little. Serve with creamy mashed potatoes and fresh peas, if desired.
What is gravy beef?
Gravy beef is a boneless stewing beef cut from shin, which is suited for the slow cooking process. It contains lots of gelatinous connective tissues, which break down during the long cooking time and help to keep the meat moist.
Ingredient swaps
If you would prefer to use other cuts of beef, such as topside, round or blade steak, cut the cooking time by approximately 1 hour.
What to serve with braised steak and onion
Can I freeze the braised steak?
Yes, this recipe is suitable to freeze. Enjoy the leftovers as is, or follow Julie’s suggestions and turn your braised steak and onion into a pot pie, or a jaffle filling!
This recipe ran in The Australian Women’s Weekly in 2011 and was published online in 2026.
Julie Goodwin's flourless pistachio orange cake
julie goodwin chilli beef hot pot in a blue and white saucepan
Julie Goodwin’s Spanish chicken tray bake
chuck steak and mushroom beef stew in a white serving dish with a large spoon
Julie Goodwin's slow cooker beef stew in a red saucepan with a metal serving spoon, and a basket of bread.
Julie Goodwin's coq au vin in a casserole dish, with mashed potato on the side
