Slow Cooker Braised Beef and Onions
A comforting, budget-friendly classic featuring tender beef steaks and sweet caramelised onions, slow-cooked to perfection.
Method
- 1.
Heat the oil in a large frying pan over high heat. Cook the steaks in two batches for 3 minutes each side until browned. Transfer the steaks to the slow cooker.
Don't overcrowd the pan when browning, or the meat will steam rather than sear.
- 2.
Add the butter to the pan and cook until foaming. Add the sliced onions and cook over medium-low heat for about 10 minutes until tender and browned. Add the garlic and cook for another minute until aromatic.
Adding onions as soon as the butter foams prevents the butter from burning.
- 3.
Add the tomato paste to the pan and cook, stirring, for 1 minute. Pour in the chicken stock, Worcestershire sauce, thyme, and bay leaves. Bring the mixture to a simmer, then pour everything over the steaks in the slow cooker.
Cooking the tomato paste for a minute removes any metallic taste.
- 4.
Cover the slow cooker and cook on High for 5 hours or until the beef is tender.
- 5.
In a small bowl, combine the cornflour and water to create a slurry. Pour this into the slow cooker and cook for an additional 20 minutes until the sauce has thickened. Stir through the chopped parsley.
- 6.
Sprinkle with extra parsley and serve warm.
Estimated Nutrition (per serve)
Score Breakdown 69/100
Macro Split
Health Insight
A decent recipe nutritionally with some room for improvement. Small tweaks could push this into the top tier.
- High protein density (9.4g per 100 cal) supports muscle health and keeps you feeling full longer.
- Low sugar keeps insulin response in check — great for metabolic health.
- Well-portioned calorie count (395 per serve) — right in the sweet spot for a main meal.
- Could use more fibre (2g per serve). Add vegetables, beans, or swap to wholegrain.
- Fat content is high (43% of calories). Consider lighter cooking methods or reducing oil.
Great protein ratio at 41% of calories — ideal for muscle maintenance and satiety. Fat is high at 47% — this is energy-dense, so watch portion sizes.
Store in an airtight container in the fridge for up to three days. This makes a fantastic filling for jaffles or can be topped with puff pastry for a quick pot pie. For a more balanced meal, serve with plenty of green vegetables.
From Lazy Steven