Swiss Steak Recipe

Looking for a comforting and flavorful beef stew? This easy recipe features tender beef simmered with carrots, onions, and tomatoes in a rich, savory sauce. Perfect for a family dinner or meal prep, this classic beef stew is made with simple ingredients like bottom round steak, garlic, and Worcestershire sauce. Ideal for cozy evenings, serve it over mashed potatoes, rice, or egg noodles.

Ingredients

• 2 lbs. bottom round or top round steak, pounded to 1/2 inch thickness
• Kosher salt and freshly ground black pepper, to taste
• 1/2 cup all-purpose flour
• 2-3 tablespoons vegetable oil
• 1 onion, sliced into half-moons
• 3 carrots, peeled and cut into 1-inch chunks
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 2 cups low-sodium beef broth
• 2 cans (14.5 ounces each) diced tomatoes
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried marjoram
• 1/2 teaspoon dried thyme
• 1/4 teaspoon paprika

Instructions

Prepare the Steak:

• Use a meat mallet to tenderize the round steak. Cover it with plastic wrap and pound to a thickness of about 1/2 inch.
• Season both sides of the steak generously with kosher salt and freshly ground black pepper.
• Place the flour in a shallow dish and dredge the steak pieces in the flour, shaking off any excess.

Brown the Steak:

• Heat 1 1/2 tablespoons of vegetable oil in a Dutch oven or a heavy stockpot over medium-high heat.
• Brown the steak on both sides, then transfer it to a plate.

Sauté Vegetables:

• Add the remaining vegetable oil to the pot and reduce the heat to medium.
• Add the sliced onion and carrot chunks. Cook for about 5-7 minutes, or until the onion is tender.
• Lower the heat to low and stir in the minced garlic. Cook for 1 minute, stirring constantly.

Combine Ingredients:

• Stir in the tomato paste and cook for another 1-2 minutes.
• Pour in the beef broth and diced tomatoes.
• Add Worcestershire sauce, dried marjoram, dried thyme, and paprika.
• Return the browned steak to the pot and gently scrape the bottom to release the browned bits.

Bake the Stew:

• Cover the pot with a lid and place it in the oven.
• Bake at 350°F (175°C) for 2 hours, or until the meat is very tender.

Finish and Serve:

• Taste and adjust seasoning with additional kosher salt and freshly ground black pepper if needed.
• Serve the stew over mashed potatoes, white rice, or egg noodles, ladling the meat and sauce on top.

Notes

• To tenderize the steak, cover it with plastic wrap and beat it to about 1/2 inch thickness using a meat mallet.
• This recipe can be made in a Dutch oven, stockpot, ovenproof skillet, or casserole dish. If your vessel doesn’t have a lid, cover it with aluminum foil before baking.
• For a richer flavor, consider using fire-roasted tomatoes instead of regular diced tomatoes.
• If you don’t have marjoram, dried oregano can be used as a substitute. Marjoram adds a slightly sweeter and subtler flavor compared to oregano.
• Storing Leftovers: Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave at reduced power.
• Freezing: This stew freezes well for up to 3 months. Defrost in the refrigerator overnight before reheating.

Enjoy your hearty and flavorful beef stew!