Description
This Dutch Oven Swiss Steak recipe features tender bottom round steaks slow-simmered in a rich tomato-based gravy with aromatic vegetables and herbs. The meat is dredged in flour, seared to perfection, then cooked low and slow to fork-tender goodness, making it a comforting and hearty main course perfect for family dinners.
Ingredients
Units
Scale
Meat and Seasoning
- 2 to 2.5 pounds bottom round roast or round steaks, 3/4 inch thick
- Salt and pepper to season steaks
Coating
- 1/2 cup all-purpose flour
Cooking Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 carrots, diced
- 2 celery ribs, diced
- 3 cloves garlic, minced
- 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
Thickening Agent
- 1 tablespoon cornstarch
- 1 tablespoon water (for slurry)
Instructions
- Prepare and Season Steaks: Cut the bottom round roast into ¾ to 1 inch steaks if necessary. Pound the steaks to approximately ½ inch thickness using a meat mallet. Season both sides generously with salt and pepper.
- Dredge Steaks in Flour: Place flour on a plate and thoroughly coat each steak, shaking off any excess. Set steaks aside.
- Sear the Steaks: Heat olive oil in a Dutch oven or heavy large pot over medium-high heat. When hot, sear the steaks for 3 to 5 minutes on each side without overcrowding. Sear in batches if needed. Remove the steaks from the pot and set aside.
- Sauté Vegetables: Add diced yellow onion, carrots, and celery to the pot. Cook for about 4 minutes until softened, scraping up browned bits from the bottom with a wooden spatula. Add a tablespoon or two of water if the pot is too dry to help deglaze.
- Add Garlic: Stir in the minced garlic and cook for an additional minute until fragrant.
- Add Liquids and Seasonings: Pour in the beef broth, tomato paste, diced tomatoes, dried oregano, dried basil, dried thyme, paprika, and Worcestershire sauce. Stir to combine and bring the mixture to a simmer over medium-high heat, stirring occasionally.
- Simmer Steaks: Return the steaks to the pot, submerging them in the tomato sauce. Lower heat, cover the Dutch oven with a lid, and simmer gently for 1.5 to 2 hours, stirring occasionally. The steaks are done when fork-tender.
- Thicken Gravy (Optional): Remove the steaks and set aside. Mix cornstarch with water in a small bowl to create a slurry. Stir the slurry into the simmering tomato sauce and bring it to a boil to thicken. Return the steaks to the pot and heat through before serving.
Notes
- Use a meat mallet to tenderize the steaks evenly for best results.
- If you prefer a thicker gravy, do not skip the cornstarch slurry step.
- You can substitute bottom round steak with other affordable, tougher cuts like chuck steak.
- For added flavor, brown the vegetables longer until caramelized before adding liquids.
- The recipe yields 6 servings, each including one steak with gravy.
- Use low-sodium beef broth and adjust salt to taste for dietary preferences.
- Cooking times can vary slightly based on steak thickness and heat level.
Nutrition
- Serving Size: 1 serving (1 steak with gravy)
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 12 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 48 g
- Cholesterol: 110 mg
