Some meals evoke warmth, comfort, and that unmistakable sense of home—and slow cooker braised beef with onion is one of them. This dish is perfect for days when you want something hearty and rich but don’t want to spend hours in the kitchen. Using simple, affordable ingredients like chuck or rump steak, sweet onions, and pantry staples, this recipe transforms into a luscious, melt-in-your-mouth meal after slow cooking.
The magic happens in stages. First, browning the beef locks in flavor. Then, the onions, garlic, and butter create a fragrant base that slowly melds with red wine, tomato paste, and beef stock, resulting in a sauce that’s both savory and deeply satisfying. The addition of a small spoonful of Vegemite gives the dish a surprisingly rich umami boost without overpowering it.
This meal is as flexible as it is comforting. Serve it over mashed potatoes, creamy polenta, or buttered noodles. It’s also ideal for making ahead and freezes beautifully, making it great for batch cooking or busy weeks. Whether served at a casual dinner or enjoyed as leftovers stuffed into pies, this beef dish is one that earns its place in your recipe rotation.
Ingredients (Serves 6–8)
1 kg rump or chuck steak, trimmed and diced (or left whole)
2 tablespoons plain flour (set 1 tablespoon aside)
1 teaspoon salt and pepper, for seasoning flour
2 tablespoons oil
60 grams butter
3 onions, halved and thickly sliced
2 garlic cloves, finely chopped
2½ tablespoons red wine (optional; use more stock if omitting)
2–3 cups reduced-salt beef stock
1 teaspoon Vegemite
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
Salt and pepper, to taste
Instructions
Set your slow cooker to sear mode or use a pan over medium-high heat. Lightly coat the beef pieces with seasoned flour. In batches, brown the beef in oil and transfer to a bowl once seared. Add butter to the pot and let it melt into the leftover juices. Add onions and garlic, sautéing until softened and translucent. Pour in the red wine and let it cook off for about 30 seconds. Sprinkle the reserved tablespoon of flour into the onion mixture and stir for 2 minutes. Gradually pour in beef stock while stirring, allowing the mixture to come to a gentle boil and thicken slightly. Stir in Vegemite, tomato paste, and Worcestershire sauce until fully incorporated. Return the beef to the slow cooker, mixing to coat with sauce. Cook on LOW for 5 hours, or until the meat is fork-tender. If the sauce needs thickening, combine 1 tablespoon cornflour with a splash of water, stir it into the pot, and cook for an additional 15 minutes. Taste and adjust seasoning with salt and pepper as needed. Serve hot with mashed potatoes, crusty bread, or steamed vegetables.
Nutritional and Dietary Notes
This dish is a great source of protein and iron from the beef, making it nourishing and satisfying. The onions and garlic contribute antioxidants and flavor without adding many calories. However, the sauce contains butter and flour, so those watching saturated fat or following a gluten-free diet may want to make adjustments—such as substituting gluten-free flour or skipping the thickening step. To reduce sodium, opt for low-sodium beef stock and consider reducing or skipping the Vegemite and Worcestershire sauce.
Sharing and Commenting is Caring
Tried this slow-cooked comfort dish? Let us know how it turned out! Whether you served it traditionally or gave it a twist, we’d love to hear your version. Share your tips or photos in the comments and help others enjoy this cozy meal just as much as you did.