Photo of Slow cooked chuck steak with caramelised onions by WW

Slow cooked chuck steak with caramelised onions

Points® value
Total Time
1 hr 20 min
15 min
1 hr 5 min
Affordable cuts cooked low and slow produce deliciously tender meat. Pan-sear after roasting for even more flavour


Beef Braising Steak, Lean, raw

1000 g


4 large, thinly sliced

Calorie controlled cooking spray

4 spray(s)

Thyme, Fresh

4 sprig(s), plus extra sprigs and leaves, to serve

Beef stock cube(s)

1 cube(s), 150ml stock

Dry white wine

75 ml

Worcestershire Sauce

1 tablespoon(s)


  1. Sprinkle the steak with salt and stand it on a rack for 30 minutes at room temperature before cooking. Preheat the oven to 140°C, fan 120°C, gas mark 1. Place the onions in a large casserole dish, mist with cooking spray, season, then toss with 4 thyme sprigs.
  2. Pat the steak dry with kitchen paper and add it to the casserole dish. Roast for 40-45 minutes, or until cooked to your liking. Remove from the oven, transfer to a plate and cover with foil to rest. Turn up the heat to 200°C, fan 180°C, gas mark 6 and return the onions to the oven for 10 minutes more, or until most of the liquid has evaporated.
  3. Transfer the casserole dish to the stove top and cook the onions over a medium heat, stirring, for 5 minutes or until deep golden. Pour in the stock, wine and Worcestershire sauce; bring to a simmer. When the onions are soft and jammy, remove the thyme sprigs, season and set aside.
  4. Place a nonstick frying pan over a high heat until hot. Sear the steak for 1 minute on each side until browned. Transfer to a cutting board, slice thinly and sprinkle over the thyme leaves. Put the onions in a bowl, top with the remaining thyme sprigs, and serve alongside the steak.


Let a big piece of meat like chuck steak sit at room temperature before roasting. It will cook more evenly and be juicier, too