Description
This Dutch Oven Swiss Steak recipe features tenderized round steaks simmered in a flavorful tomato-based gravy with aromatic vegetables and herbs. Perfectly seared and slow-cooked to fork tenderness, this comforting dish is sure to become a family favorite.
Ingredients
Scale
Meat
- 2 to 2.5 pounds bottom round roast or round steaks, ¾ inch thick
- Salt and pepper to season the steaks
Coating and Cooking Fats
- ½ cup all-purpose flour
- 2 tablespoons olive oil
Vegetables and Aromatics
- 1 medium yellow onion, diced
- 2 carrots, diced
- 2 celery ribs, diced
- 3 cloves garlic, minced
Liquids and Sauces
- 1 ½ cups beef broth
- 1 ½ tablespoons tomato paste
- 1 can (14.5 ounces) diced tomatoes
- 1 tablespoon Worcestershire sauce
Herbs and Spices
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon dried thyme
- ½ teaspoon paprika
Thickener
- 1 tablespoon cornstarch
Instructions
- Prepare and season the steaks: If using a bottom round roast, cut it into ¾ to 1 inch thick steaks. Pound each steak with a meat mallet until about ½ inch thick to tenderize. Season both sides of the steaks generously with salt and pepper.
- Dredge the steaks: Pour the all-purpose flour onto a plate. Lightly coat each tenderized steak in the flour, shaking off excess, and set aside.
- Sear the steaks: Heat olive oil in a Dutch oven or heavy large pot over medium-high heat. Once hot, sear the steaks for 3 to 5 minutes on each side without overcrowding. Sear in batches if necessary. Remove the steaks and set aside.
- Cook the vegetables: Add the diced onion, carrots, and celery to the pot. Cook, stirring and scraping the brown bits from the bottom of the pot, for about 4 minutes until vegetables soften. Add a tablespoon or two of water if the pot seems dry to help deglaze.
- Add the garlic: Stir in the minced garlic and cook for an additional minute until fragrant.
- Add liquids and seasonings: Pour in the beef broth, then add tomato paste, diced tomatoes, dried oregano, basil, thyme, paprika, and Worcestershire sauce. Stir well and bring to a simmer over medium-high heat.
- Simmer the steaks: Return the seared steaks to the pot, submerging them in the tomato sauce. Lower heat to a gentle simmer, cover with a lid, and cook for 1 hour 30 minutes to 2 hours, stirring occasionally, until the meat is fork tender.
- Thicken the gravy (optional): Remove the steaks and set them aside. Mix cornstarch with an equal amount of water to make a slurry. Add the slurry to the simmering tomato gravy and bring to a boil to thicken. Return the steaks to the pot and heat through before serving.
Notes
- You can use either bottom round roast cut into steaks or pre-cut round steaks; tenderizing is essential to ensure tenderness.
- Don’t overcrowd the pan during searing to get a nice crust and preserve moisture.
- If the tomato gravy is too thin, the cornstarch slurry will help achieve a richer consistency.
- Serving suggestion: Pair with mashed potatoes, rice, or buttered noodles to enjoy the flavorful gravy.
- Calories and nutrition are estimated for 6 servings; actual values may vary based on ingredient brands.
