This meaty smothered steak starts with deeply seared 7-bone shoulder steak that is slowly cooked with caramelized onions, a rich beef stock, bay leaf, celery, peppers, and onion. The meat on this economical cut starts out tough, but after a mostly hands-free braise, the dish emerges rich, meaty, and fork-tender. Serve with a green salad and mashed potatoes for a deeply comforting meal.
Notes from the Food & Wine Test Kitchen
Make sure to press the steaks into the pan while searing to ensure that the meat comes in full contact with the pan surface. This will help create a deep brown crust on the steak and bring out flavors that will contribute to the savoriness of the gravy.
Suggested pairing
Try a full-bodied red with black currant notes, such as Yalumba The Y Series Shiraz with this steak dish.
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