Braised Steak with Onions, Carrot, Garlic

 

Two steaks

1 Onion, peeled and chopped

2 Cloves Garlic, peeled and finely chopped 

1 Carrot, peeled and chopped 

25 g (1/6 cups) plain flour 

300 ml (1.25 cups) Beef stock, made from a cube is fine 

1.5 tbsp Dark soy sauce, 

Preheat the oven to 160C/320F. Heat the oil in a large, deep, lidded frying pan (a sauté pan) over a high heat. Pat the steaks dry with kitchen roll and gently put them in the pan. Fry on both sides for about 5 minutes until they are a golden colour. Lift the steaks out to a plate and set aside. 

Reduce the heat to medium and add the onions, garlic and carrots, fry for 5-10 minutes until just starting to soften and colour. Sprinkle over the flour and stir to coat the vegetables. Add the steak back into the pan. Pour over the stock, soy sauce and plenty of salt and pepper. Put the lid on and put in the oven for 1.5-2 hours.