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Heat vegetable oil in a large frying pan over medium-high heat. Place the beef topside pieces into the hot pan and brown them on all sides until a good crust forms. This should take about 3-4 minutes per side. Once browned, remove the beef from the pan and set aside.

Reduce the heat to medium. Add butter to the same pan. Once melted, add the sliced onions and cook them, stirring frequently with a wooden spoon, until they are deeply caramelized and tender, about 8-10 minutes.

Add the minced garlic to the caramelized onions in the pan and stir for 1 minute until fragrant. Then, add the tomato paste and stir it into the mixture, cooking for another 2 minutes to deepen its flavor.

Pour in the beef stock, followed by the Worcestershire sauce. Season with salt and pepper to taste. Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the pan.

Add the fresh thyme sprigs and bay leaves to the sauce mixture in the pan and stir everything together.

Carefully place the browned beef topside into the slow cooker pot. Pour the entire sauce mixture, including the caramelized onions and herbs, over the beef in the slow cooker.

Place the lid on the slow cooker. Cook the beef and sauce on the 'high' setting for 5 hours, or until the beef is melt-in-your-mouth tender and easily shreds with a fork.

Once the beef is cooked, remove the thyme sprigs and bay leaves. In a small bowl, whisk together the cornflour and cold water to create a smooth slurry. Stir the cornflour slurry into the hot sauce in the slow cooker. Cook on high for another 15-20 minutes, stirring occasionally, until the sauce has thickened to your desired consistency.

Serve the slow-cooked braised steak and onions on a bed of creamy mashed potatoes. Drizzle generously with the thickened sauce from the slow cooker and garnish with fresh chopped parsley.


Heat vegetable oil in a large frying pan over medium-high heat. Place the beef topside pieces into the hot pan and brown them on all sides until a good crust forms. This should take about 3-4 minutes per side. Once browned, remove the beef from the pan and set aside.

Reduce the heat to medium. Add butter to the same pan. Once melted, add the sliced onions and cook them, stirring frequently with a wooden spoon, until they are deeply caramelized and tender, about 8-10 minutes.

Add the minced garlic to the caramelized onions in the pan and stir for 1 minute until fragrant. Then, add the tomato paste and stir it into the mixture, cooking for another 2 minutes to deepen its flavor.

Pour in the beef stock, followed by the Worcestershire sauce. Season with salt and pepper to taste. Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the pan.

Add the fresh thyme sprigs and bay leaves to the sauce mixture in the pan and stir everything together.

Carefully place the browned beef topside into the slow cooker pot. Pour the entire sauce mixture, including the caramelized onions and herbs, over the beef in the slow cooker.

Place the lid on the slow cooker. Cook the beef and sauce on the 'high' setting for 5 hours, or until the beef is melt-in-your-mouth tender and easily shreds with a fork.

Once the beef is cooked, remove the thyme sprigs and bay leaves. In a small bowl, whisk together the cornflour and cold water to create a smooth slurry. Stir the cornflour slurry into the hot sauce in the slow cooker. Cook on high for another 15-20 minutes, stirring occasionally, until the sauce has thickened to your desired consistency.

Serve the slow-cooked braised steak and onions on a bed of creamy mashed potatoes. Drizzle generously with the thickened sauce from the slow cooker and garnish with fresh chopped parsley.
