Simple Recipe: Braised Steaks on a Bed of Carrots

Sometimes the simplest dishes are the most comforting, and braised steaks on a bed of carrots is one of those timeless meals. 

It’s hearty, easy to prepare, and only requires a handful of ingredients – perfect for a family supper or a weekend dinner when you want something warming without too much fuss.

This recipe is based on my mother's recipe for braising steak. The flavour of the carrots, infused with the gravy and the juices of the steaks is one of my fondest culinary memories of my childhood.

Ingredients (Serves 4)

4 braising steaks (such as chuck or blade)

500g carrots, peeled and cut into chunky batons

1 large onion, sliced

2 cloves garlic, crushed

2 tbsp plain flour

500ml beef stock (or a mix of stock and a splash of red wine, if desired)

2 tbsp vegetable oil

1 bay leaf

A few sprigs of thyme (or 1 tsp dried)

Salt and freshly ground black pepper

Method

Prepare the steaks

Pat the steaks dry with kitchen paper, season with salt and pepper, then lightly coat them with flour.

Brown the meat

Heat the oil in a large casserole dish or heavy pan. Fry the steaks for a couple of minutes on each side until browned. Remove and set aside.

Soften the vegetables

Add the onion, garlic, and carrots to the pan. Cook for 5 minutes until they start to soften and take on a little colour.

Build the flavour

Return the steaks to the pan, tuck in the bay leaf and thyme, and pour over the stock (and wine if using). Bring to a gentle simmer.

Slow braise

Cover with a lid and cook on a low heat for 2–2½ hours, or until the meat is tender and the carrots are soft. You can also do this step in the oven at 160°C (140°C fan).

Serve

Remove the bay leaf and thyme sprigs before serving. Plate the steaks on top of the carrots with plenty of the rich cooking juices spooned over.

Serving Suggestions

This dish is delicious simply served with creamy mashed potatoes or buttered new potatoes. A side of steamed greens like cabbage or tenderstem broccoli makes a fresh, vibrant addition

Why you’ll love this recipe:

It’s budget-friendly, hearty, and requires little effort once everything is in the pot. The carrots add a natural sweetness that balances the rich beef, and the slow braising ensures melt-in-the-mouth tenderness.