My slow cooker has become one of my favorites kitchen gadgets really quickly. I just love the work it does with the meats and stews. There is no piece of meat that can resist and that doesn’t become extremely tender and juicy.
This braised beef is one of the basic recipes that you can make when you are just starting in this “slow cooking” world.
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How to make a perfect braised beef in the slow cooker?
The golden rule with braised beef is that you have to sear the meat to get that “roasted” flavor.
In the slow cooker, unfortunately, we can’t sear meat because it requires a high-temperature surface that will cook the meat quickly to create the brown crust.
Also, to get good seared meat, the meat must be dry. Otherwise, instead of seared meat, you will get steamed meat. I usually let the flank steak sit in a plate covered with paper towel to absorb as much liquid as possible.
Then, when we need to sear the meat, use a hot pan with a bit of olive oil. It is important to cook every side of the meat to get a better result. Then, transfer the meat to the slow cooker.
How to make the butter onions?
I like to make my buttery onions in the same pan I sear the meat in just to get all the flavor I can.
After the meat is in the slow cooker I add butter to the pan and I start cooking my onions. The heat must be low-medium to prevent burning the onions. Stir to make sure all the onions are cooking evenly.
Just before they start to become transparent I like to take them to the slow cooker. If you cook the onion until they are completely soft, they will tear up in the slow cooker.
Extra tips for the sauce:
- Don’t add too much liquid. The slow cooker doesn’t allow proper evaporation. You need to add almost the same amount of liquid that you desire in the final sauce. Otherwise, it will be watery.
- Add flour or cornstarch to enhance the thickness of the sauce.
I hope you enjoy this recipe and I see you in the next one!
- 400 grams Flank steak cut into medium size cubes
- 1 big onion cut into slices
- 1 tbsp butter
- ½ tbsp olive oil
- 1 bay leaf
- ½ tbsp dry thyme
- ½ tbsp oregano
- ¼ cup beef broth
- 2 tbsp flour
- Salt and pepper to taste
Dry the meat with the help of a paper towel.
Heat a medium size pan over medium-high heat and pour the olive oil. Sear every side of the meat until it’s brown. Transfer the meat to the slow cooker.
Lower the heat to medium-low and melt the butter in the same pan. Add the onions and stir until they start to soften. Transfer to the slow cooker.
Add the thyme, oregano, bay leaf, flour, salt and pepper to the slow cooker. Stir to coat the meat and the onions. Cover with the beef broth and cook on low for 8 hours or in high for 4 hours.
I’m Maria and I love cooking—and mostly EATING—food from all around the world. I’ve been sharing my abuela’s secret Latin-American recipes for the last 7 years with the world on this blog. I’ve been a full-time food blogger for many years and I’m always trying new delicious meals that don’t require a culinary degree or a Michelin-star chef. I also love traveling, cats, and knitting.