Description
This Dutch Oven Swiss Steak recipe features tender bottom round steaks simmered in a rich, flavorful tomato-based gravy with aromatic vegetables and herbs. Perfectly seared and slow-cooked to fork-tender perfection, this classic comfort food dish is simple to prepare and ideal for a hearty dinner.
Ingredients
Units
Scale
Meat and Coating
- 2-2.5 pounds bottom round roast or round steaks (3/4 inch thick)
- Salt and pepper to season the steaks
- 1/2 cup all-purpose flour
Vegetables and Aromatics
- 1 medium yellow onion, diced
- 2 carrots, diced
- 2 celery ribs, diced
- 3 cloves garlic, minced
Liquid and Seasonings
- 1 1/2 cups beef broth
- 1 1/2 tablespoons tomato paste
- 1 can (14.5 ounces) diced tomatoes
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon paprika
- 1 tablespoon Worcestershire sauce
- 2 tablespoons olive oil
Thickener
- 1 tablespoon cornstarch
Instructions
- Prepare the Steaks: If using a bottom round roast, cut it into ¾ to 1 inch thick steaks. Pound each steak with a meat mallet to approximately ½ inch thickness. Season both sides generously with salt and pepper.
- Dredge in Flour: Spread the all-purpose flour on a plate. Dredge each seasoned steak thoroughly in the flour and set them aside to coat evenly.
- Sear the Steaks: Heat olive oil in a Dutch oven or heavy large pot over medium-high heat. Once the oil is hot, sear the steaks in batches, cooking each side for 3-5 minutes until browned. Avoid overcrowding the pot. Remove steaks and set aside.
- Sauté Vegetables: Add the diced onion, carrots, and celery to the pot. Cook for about 4 minutes until the vegetables soften, using a wooden spatula to scrape up the browned bits left from the steaks. Add a tablespoon or two of water if the pot seems dry to help deglaze.
- Add Garlic: Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Add Liquids and Seasonings: Pour in the beef broth, tomato paste, diced tomatoes with their juice, dried oregano, basil, thyme, paprika, and Worcestershire sauce. Stir well and continue cooking over medium-high heat until the mixture begins to simmer.
- Simmer the Steaks: Return the seared steaks to the pot, submerging them in the tomato sauce. Reduce heat to low, cover with a lid, and allow everything to simmer gently for 1 hour 30 minutes to 2 hours. Stir occasionally. The steaks are done when fork tender.
- Thicken the Gravy (Optional): Remove the steaks and set them aside. In a small bowl, mix cornstarch with an equal amount of water to make a slurry. Stir this into the simmering tomato gravy and bring to a boil to thicken. Return the steaks to the pot and mix well before serving.
Notes
- Use bottom round roast for best texture; pounding tenderizes tougher cuts.
- Dredging steaks in flour helps thicken the sauce and create a nice crust when seared.
- Deglazing the pot with water or broth after sautéing vegetables lifts all the flavorful browned bits for a richer sauce.
- Simmer slowly on low heat to ensure meat becomes fork tender without drying out.
- Thickening the gravy with cornstarch is optional but recommended for a richer sauce consistency.
- Serves 6 with one steak and generous gravy per serving.
- Adjust seasoning to taste, adding more salt or Worcestershire sauce if desired.
Nutrition
- Serving Size: 1 steak with gravy
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 40 g
- Cholesterol: 110 mg
