Updated 30 September 2026
Braising steak is the cut that rewards patience. Fry it quickly and it is chewy; cook it slowly in a little liquid and it turns soft enough to cut with a spoon, with a rich gravy you cannot get from a quick steak. This guide explains what braising steak is, gives times for the oven, hob and slow cooker, and walks through a classic braising steak recipe with onions and gravy.
Quick answer: brown the braising steak, cover it with stock and onions, and cook with a lid on at 160°C (140°C fan, gas 3) for 2½–3 hours, or on the hob on a low simmer for 2–2½ hours, or in the slow cooker on low for 7–8 hours, until tender.
What is braising steak?
Braising steak is beef cut from hard-working muscles, usually from the shoulder (the chuck and blade) and sometimes the leg. These muscles are full of flavour but also full of connective tissue called collagen. Quick cooking tightens that collagen and makes the meat tough; slow, moist cooking at a low temperature melts it into gelatine, which makes the meat tender and gives the gravy its body.
"Braising" simply means browning meat, then cooking it slowly, covered, in a small amount of liquid. Braising steak is sold in slices rather than chunks, which makes it ideal for braised steak and onions, steak pie fillings and rolled beef olives. Stewing steak is similar but is usually diced; you will find it in our stewing beef range.
Our Braising Steaks 5x 100g are £9.99 for five 100g slices, which is enough for two to three people.
Braising steak cooking times
| Method | Temperature | Time |
|---|---|---|
| Oven, covered casserole | 160°C (140°C fan, gas 3) | 2½–3 hours |
| Hob, heavy lidded pan | Lowest simmer | 2–2½ hours |
| Slow cooker | Low | 7–8 hours |
| Slow cooker | High | 4–5 hours |
| Pressure cooker | High pressure | 35–40 minutes, then natural release |
Braising steak is ready when a fork slides in with almost no resistance. If it is still firm, it needs longer, not less: undercooked braising steak is tough, and it only softens with more time.
Classic braised steak and onions (serves 2–3)
Ingredients: 500g braising steak, 2 tbsp plain flour seasoned with salt and pepper, 2 tbsp oil, 2 large onions (sliced), 2 carrots (in chunks), 1 garlic clove, 1 tbsp tomato purée, 1 tbsp Worcestershire sauce, 500ml hot beef stock, 1 bay leaf and a sprig of thyme.
- Heat the oven to 160°C (140°C fan, gas 3).
- Dust and brown. Pat the steaks dry, dust them in the seasoned flour and brown them in the oil in an ovenproof casserole over a high heat, two at a time, for about 2 minutes each side. Browning builds flavour, and the flour thickens the gravy later. Set aside.
- Soften the onions. Turn the heat down, add the onions and carrots and cook for 8–10 minutes until soft and golden. Add the garlic and tomato purée and cook for another minute.
- Add the liquid. Pour in the stock and Worcestershire sauce, scraping up the browned bits. Add the herbs and return the steaks, pushing them under the liquid.
- Braise. Bring it to a simmer, cover with a tight lid and put it in the oven for 2½–3 hours, checking once or twice and adding a splash of water if needed.
- Finish. When the steak is tender, lift it out, and if the gravy is thin, bubble it on the hob for a few minutes to reduce. Season to taste.
Serve with creamy mash, buttered greens or Yorkshire puddings. The Food Standards Agency advises that food is cooked until steaming hot all the way through; after this long braise, it will be.
Braising steak in the slow cooker
Brown the steak and onions in a pan first (this step is worth the effort), then put everything in the slow cooker with 400ml of stock, as you will lose less liquid than in the oven. Cook on low for 7–8 hours. Stir in a tablespoon of cornflour mixed with water for the last 30 minutes if you want a thicker gravy.
Other braising steak recipes
- Steak and ale pie: braise the steak with a bottle of ale instead of half the stock, cool the filling, then top it with pastry and bake. Our braising steak casserole with mash makes a good base.
- Beef olives: bash the slices thin, roll them round a sage and onion stuffing, tie and braise for 2 hours.
- Braised steak with red wine and mushrooms: replace 200ml of the stock with red wine and add chestnut mushrooms for the last hour.
- Short-cut sauce: a sachet of Gordon Rhodes Gluten Free Sticky Brisket of Beef (£3.99) makes a quick, rich braising sauce.
Tips from the butcher
- Keep the temperature low. A hard boil makes braising steak stringy. You want a gentle "blip" rather than a bubble.
- Brown in batches. Crowded meat steams and goes grey.
- Cook it the day before. Braised dishes taste better the next day, and any fat sets on top so you can lift it off.
- Buy for the freezer. Braised beef freezes well for up to three months.
For chunkier casseroles, use Extra Lean Diced Beef 400g (£8.99), or for a pot roast, the Beef Chuck 1.5kg (£27.99). See our full braising steak range and every cut in beef.
Braising steak FAQs
What is braising steak?
Braising steak is sliced beef from well-worked muscles, usually from the shoulder (chuck or blade). It has lots of flavour and connective tissue, so it needs slow, moist cooking to become tender.
How long does braising steak take to cook?
About 2½–3 hours in a covered casserole at 160°C (140°C fan), 2–2½ hours on a low simmer on the hob, or 7–8 hours on low in a slow cooker.
Why is my braising steak still tough?
It almost always needs longer. Braising steak goes through a tough stage before the collagen breaks down, so keep it covered on a gentle heat and give it another 30–60 minutes.
Can you fry braising steak?
It is not recommended. Fried quickly, braising steak stays chewy. For a quick steak, choose rump, sirloin or ribeye instead.
Can you cook braising steak in a slow cooker?
Yes. Brown it first, then cook it on low for 7–8 hours or high for 4–5 hours with onions and stock until it is fork-tender.
