Dinner

Braised Steak and Onion in Slow Cooker Recipe

ByJack Voss October 21, 2025October 21, 2025

Introduction

This slow cooker braised steak and onion recipe delivers tender, flavorful beef infused with rich aromas from caramelized onions and herbs. Perfect for a comforting meal, it requires minimal hands-on time and results in a hearty dish that melts in your mouth.

The image shows a bowl of beef stew with mashed potatoes. The bottom layer is thick brown gravy with soft cooked onions scattered throughout. On top of the gravy, there are several large cubes of dark brown beef, browned and covered with glossy sauce. To one side, there is a generous scoop of creamy white mashed potatoes with a smooth texture. A small sprig of green thyme rests gently on the meat, adding a touch of color. The bowl is white, and the background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2.5 lbs beef braising steak (cut into large chunks)
3 yellow onions (sliced)
2 tbsp all-purpose flour
2 tbsp oil or butter (for browning)
2 cups beef broth
2 tbsp Worcestershire sauce
1 tsp dried thyme
2 cloves garlic (minced, optional)
1 bay leaf (optional)
1 splash red wine (optional)
1 tsp salt (to taste)
0.5 tsp black pepper (to taste)

Instructions

Step 1: Pat the beef dry with paper towels, then season it evenly with salt and black pepper. Lightly coat the beef pieces with all-purpose flour.
Step 2: Heat oil or butter in a skillet over medium-high heat. Brown the beef in batches, cooking each side for 2–3 minutes until nicely seared. Set the browned beef aside.
Step 3: In the same skillet, add the sliced onions and sauté for 8–10 minutes until they soften and turn lightly golden. If using garlic, stir it in during the last minute.
Step 4: Layer half of the sautéed onions in the bottom of the slow cooker. Place the browned beef on top, then cover with the remaining onions.
Step 5: Pour in the beef broth, Worcestershire sauce, dried thyme, bay leaf (if using), and red wine splash (if using). Cover with the lid and cook on LOW for 7–8 hours until the beef is tender.
Step 6: Optional: To thicken the gravy, you can stir in a cornstarch slurry during the last 30 minutes of cooking. Remove the lid, add slurry, and continue cooking to your desired thickness.

Tips & Variations

For deeper flavor, marinate the beef in Worcestershire sauce and garlic for a few hours before cooking.
Substitute red wine with extra beef broth if you prefer a non-alcoholic version.
Add mushrooms or carrots along with the onions for extra texture and flavor.
Serve with creamy mashed potatoes or crusty bread to soak up the rich sauce.

Storage

Store leftover braised steak and onion in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in a microwave until warmed through. To freeze, place in a freezer-safe container and keep for up to 3 months. Thaw overnight in the fridge before reheating.

How to Serve

The dish shows a close-up of a bowl filled with chunky pieces of brown, seared beef layered with translucent caramelized onions that have a glossy, golden-brown sauce coating them. Behind the meat and onions, there is a creamy, smooth layer of white mashed potatoes that have a fluffy texture. A small sprig of fresh green thyme sits on top of the beef and onions. The bowl is white and set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Yes, other cuts good for slow cooking like chuck roast or brisket work well. Just be sure they are suitable for braising and slow cooking to become tender.

Do I need to brown the beef before slow cooking?

While not strictly necessary, browning the beef adds depth of flavor and improves texture by creating a savory crust before slow cooking.

Jack Voss