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Braised steak and onions

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  • Egg free
  • Dairy free
  • Lactose free
  • Nut free
  • Peanut free
  • Soy free
  • Sesame free
  • Shellfish free
  • Seafood free
  • Healthier living
  • High in dietary fibre
  • High in protein
  • 2 serves veg or fruit
  • No added sugar

Using oyster blade steak, this simple yet hearty braised steak and onions recipe is perfect for chilly evenings.

  • Serves6
  • Cook time2 hour 30 minutes
  • Prep time10 minutes
Brasied Oyster Blade

Ingredients

  • 1 bunch thyme
  • 2 tbs olive oil
  • 1kg Coles Australian Beef Oyster Blade Steak, cut into 3cm pieces
  • 4 brown onions, halved
  • 2 carrots, coarsely chopped
  • 1 leek, pale section only, thinly sliced
  • 1/4 cup (35g) plain flour
  • 4 garlic cloves, crushed
  • 1/2 cup (125ml) red wine
  • 2 cups (500ml) beef stock
  • 400g Brussels sprouts, trimmed
  • Mashed potatoes or rice, to serve

Nutritional information

Per serve: Energy: 1762kJ/422 Cals (20%), Protein: 40g (80%), Fat: 19g (27%), Sat Fat: 6g (25%), Sodium: 462mg (23%), Carb: 13g (4%), Sugar: 10g (11%), Dietary Fibre: 7g (23%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Tie half the thyme sprigs together with white kitchen string. Reserve remaining thyme to serve.

  2. Step 2

    Preheat oven to 150ºC. Heat 1 tbs of the oil in a large flameproof casserole pan over high heat. Cook beef, in 4 batches, turning occasionally, for 2-3 mins or until brown all over.

  3. Step 3

    Heat 1 tbs of the remaining oil in the same pan. Add the onion, carrot and leek. Cook, stirring, for 5 mins or until onion softens. Return the beef to the pan and sprinkle with flour. Cook for 1 min or until well combined. Add the garlic, red wine, beef stock and thyme sprigs. Bring to a simmer. Cover and transfer to the oven. Bake for 2 hours or until the beef is very tender.  Meanwhile, combine Brussels sprouts with remaining 1 tbs of oil. Season and place in a baking dish. Cover with foil and roast for 1 hour. Uncover and roast for a further 1 hour. Remove beef from oven and discard tied thyme sprigs.

  4. Step 4

    Divide the casserole among serving plates. Serve with mashed potato and Brussels sprouts. Sprinkle with the remaining thyme to serve.

Recipe tip

COOK. STORE. SAVE.
Smart swap:
If oyster blade steak is unavailable, you can substitute it with blade steak, blade roast or bolar blade roast.

Ingredient tip: You can substitute red wine with stock if preferred.

Braised steak and onions recipe

For a simple yet hearty dish perfect for chilly evenings, you can’t go past oyster blade steak. The oyster blade is a more affordable beef cut from the shoulder blade. It can be found in most Coles supermarkets. The thin line of gristle that runs through the centre of the steak should be scored to prevent curling when cooking oyster blade steak. While popular for braises, it is also suitable for stir-frying.

How to cook oyster blade steak

The key to perfect braising is to make sure you choose the right cut of meat. Fattier, tougher cuts benefit from slow cooking, as it will help to release the fat and make the steak tender. Expensive and premium cuts don’t work with braising as they can end up being tough and overcooked. Ensure you choose the right pan or dish size, so the meat and vegetables fit comfortably within the dish.

How to adapt oyster blade steak for a slow cooker

This oyster blade steak recipe is ideal for a slow cooker because the flavours develop as the braised steak and onion is slowly cooked. It is often best to brown the steak and onions first, before adding to the slow cooker. Consult the manufacturer’s instructions on how to adapt the recipe (you will often need to add more liquid) and come home to a beautifully cooked dinner and amazing aromas!

What dish is best suited to this recipe?

The best dish or tray for the oyster blade steak should be both flameproof (so it can go on the stovetop) and ovenproof (so it can be used in the oven). Most stainless steel baking trays would be suitable, but if you are using enamelware or porcelain, consult the manufacturer’s instructions first, or the dish may crack or break.

Love this recipe?

 Looking for another braised steak dish? Curtis Stone’s braised beef with roasted potatoes and broccoli is another winter favourite. If you are keen to find a great dessert to partner with this, try these heart-warming banana puddings with caramelised chocolate sauce – ideal for dinner parties or a special weekend meal. Another great option for oyster blade steak is French onion beef casserole with garlic-butter potatoes.

FAQs

Braised steak and onions

Braised steak and onions
  • Serves6
  • Cook time2 hour 30 minutes
  • Prep time10 minutes
Ingredients
  • 1 bunch thyme
  • 2 tbs olive oil
  • 1kg Coles Australian Beef Oyster Blade Steak, cut into 3cm pieces
  • 4 brown onions, halved
  • 2 carrots, coarsely chopped
  • 1 leek, pale section only, thinly sliced
  • 1/4 cup (35g) plain flour
  • 4 garlic cloves, crushed
  • 1/2 cup (125ml) red wine
  • 2 cups (500ml) beef stock
  • 400g Brussels sprouts, trimmed
  • Mashed potatoes or rice, to serve
    Description

    Using oyster blade steak, this simple yet hearty braised steak and onions recipe is perfect for chilly evenings.

    Method
    1. Step 1

      Tie half the thyme sprigs together with white kitchen string. Reserve remaining thyme to serve.

    2. Step 2

      Preheat oven to 150ºC. Heat 1 tbs of the oil in a large flameproof casserole pan over high heat. Cook beef, in 4 batches, turning occasionally, for 2-3 mins or until brown all over.

    3. Step 3

      Heat 1 tbs of the remaining oil in the same pan. Add the onion, carrot and leek. Cook, stirring, for 5 mins or until onion softens. Return the beef to the pan and sprinkle with flour. Cook for 1 min or until well combined. Add the garlic, red wine, beef stock and thyme sprigs. Bring to a simmer. Cover and transfer to the oven. Bake for 2 hours or until the beef is very tender.  Meanwhile, combine Brussels sprouts with remaining 1 tbs of oil. Season and place in a baking dish. Cover with foil and roast for 1 hour. Uncover and roast for a further 1 hour. Remove beef from oven and discard tied thyme sprigs.

    4. Step 4

      Divide the casserole among serving plates. Serve with mashed potato and Brussels sprouts. Sprinkle with the remaining thyme to serve.