Braising Steak with Horseradish Gravy - Slow Cooked Beef

Try out this wholesome pot roast dinner, Braising Steak slow-cooked in a horseradish gravy stew, with carrots and shallots.

Other beef cuts suitable for slow cooking, include brisket, cheeks, chuck or short ribs.

Use a cast iron pan, dutch oven, lidded casserole dish or in a slow cooker - crockpot to cook in. A proper winter warmer and a relatively cheap meal too!

How to cook Braising Steak?

Braising Steak needs long slow cooking at a low temperature and with enough liquid to stew in. Check out our slideshow below, to see how to make at home.

Carry on reading tips about slow cooked beef on this page, or jump straight to the recipe

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Do I have to slow cook Stewing Steak?

Stewing Steak needs to be cooked at a low temperature for a long time.

The cut of beef is from hardworking muscles of the cow, slow cooking helps to soften down the otherwise tough muscles.

Hence, if cooked for a shorter time although the meat will be cooked, it will also be tough.

Should I sear beef before slow cooking?

Recommended to sear beef before cooking for a few reasons. Not only for better texture and flavour to the beef but also prepares the pan with juicy meaty flavouring.

Can I cook Braising Steak in a slow cooker?

Yes, braising steak is the best beef to use in a slow cooker.

Slow cooking at a low temperature, without a doubt, will bring perfectly succulent beef to the plate.

We have included instructions for both pot roasting & slow cookers in the recipe card at the bottom for page.

Other names for Braising Steak?

In the UK we call it Braising Steak or Stewing Steak. This is an umbrella term for beef that needs to be cooked slowly.

Such as, Chuck, Cheeks, Skirt, Flank, Short Ribs or Brisket. The bonus is they are also the cheaper cuts of beef!

Should I use stock cube or stockpot for stew?

It is best to use stockpots, while cubes would work too, the amount you need to use will contain alot of salt and don't give as rich a flavour. Our favourite is Knorr Rich Beef Stockpot.

Do I need to chop and peel chancery carrots?

The beauty with using chancery carrots for this stew is it makes it so quick and easy, no need to peel or chop them! (although I do take the tops off it is not necessary).

However, if you use normal carrots it is best to chop and peel them first.

How to make gravy from beef stew cooking juices?

When your braising steak has finished braising, simply plate the beef and carrots. Leaving just the cooking juices.

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Heat over the hob and add cornflour (mixed with water first) stir through to thicken the juices to make a delicious gravy.

What to serve with Braised Beef?

Serve your perfectly Braised Steak up with your usual roast dinners sides, such as Roast Potatoes or Mashed Potatoes, Creamy Buttered Swede or Roasted Vegetables.

Or as seen above served with Yorkshire Puddings, Parsnip and Sweet Potato Gratin. (recipe coming soon).

We hope you enjoyed this braising steak recipe? Why not try our Italian Pot Roast With Pasta, another great pot roast dish using a slow cooking method to cook beef.