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Slow-cooked pumpkin soup

This slow-cooked soup is delicious and loved by all.

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French Onion Simmer Soup Pasta

A quick and easy dinner.

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This old-fashioned braise will make your winters warmer. It makes a budget-friendly cut of meat beautifully tender and you’ll just love the oniony flavour. By the way, there is an unexpected ingredient in the dish, which will surprise and delight! How to make braised steak and onions: key tips There is a reason you dust the steaks with flour before browning them. The starch in the flour caramelises as the steaks brown, creating a deeper flavour, and the flour also helps to thicken the gravy in the pot once all the liquid has been added. Make sure you brown the steaks in batches and don’t crowd the pan, otherwise too much liquid will form in the pan and your steaks will stew and become tough. If you like, you can turn this into a one-pot meal, and save on washing up. Brown the meat in your Dutch oven, set it aside, then soften the onion in the Dutch oven and create the gravy. Return the meat and cook as per the rest of the recipe. Cook your braise over low heat for around 2 hours. It will be ready when the meat is fall-apart tender and the gravy is thick. If your gravy isn’t as thick as you would like it, cook the braise with the lid off for another 15-20 minutes to reduce the liquid. Key ingredients in this braised steak and onions recipe Beef oyster blade steak is an inexpensive cut from the shoulder of the cow. Its delicious flavour comes from its marbling and the way the connective tissue breaks down when it’s cooked low and slow. Vegemite is the surprise ingredient in this dish, but it won’t make your meal taste like breakfast! It adds a rich, savoury, umami flavour to this braise, enhancing its overall taste. Worcestershire sauce does a similar thing, so if you don’t have Vegemite, you could always add an extra dash of Worcestershire. Browse more of our stew and casserole recipes to cook over the colder months. And here are another 17 saucy stews for winter. This recipe was originally submitted by mirjam, a member of the Australia’s Best Recipe community. Introduction and additional recipe notes by Natasha Shaw.