Old Fashioned Swiss Steak With Beef (Printable)

Tender beef braised with tomatoes, onions, and aromatic vegetables until meltingly soft in a savory, rich sauce.

# What You Need:

→ Meats

01 - 2 lbs beef round steak, 1/2-inch thick

→ Coating

02 - 1/2 cup all-purpose flour
03 - 1 tsp salt
04 - 1/2 tsp black pepper
05 - 1/2 tsp paprika

→ Vegetables

06 - 1 large onion, sliced
07 - 2 cloves garlic, minced
08 - 1 green bell pepper, sliced
09 - 2 stalks celery, sliced
10 - 1 can (14.5 oz) diced tomatoes with juice
11 - 1 cup beef broth

→ Seasonings

12 - 1 tsp Worcestershire sauce
13 - 1 tsp dried oregano
14 - 1/2 tsp dried thyme
15 - 1 bay leaf

→ For Searing

16 - 3 tbsp vegetable oil

# How-To Steps:

01 - Preheat oven to 325°F.
02 - In a shallow dish, combine flour, salt, black pepper, and paprika.
03 - Dredge both sides of the beef in the flour mixture, shaking off excess.
04 - Heat oil in a large oven-safe Dutch oven or heavy-bottomed skillet over medium-high heat. Sear the beef pieces for 2-3 minutes per side until well browned. Remove and set aside.
05 - In the same pot, add onions, garlic, bell pepper, and celery. Sauté for 3-4 minutes until softened.
06 - Return the beef to the pot. Add diced tomatoes with their juice, beef broth, Worcestershire sauce, oregano, thyme, and bay leaf. Stir gently to combine.
07 - Bring to a simmer, cover, and transfer to the preheated oven. Braise for 1.5 to 2 hours, or until the beef is very tender.
08 - Discard bay leaf. Adjust seasoning to taste. Serve steak with generous spoonfuls of sauce and vegetables.

# Helpful Tips:

01 -
  • Takes an inexpensive cut of beef and transforms it into something that tastes like it cost twice as much
  • The sauce becomes this rich, tomatoey gravy that makes everything on the plate taste better
  • Mostly hands-off cooking once it goes into the oven, leaving you free for other things
02 -
  • Resist the urge to rush the braise time, this dish needs that full cooking time to transform the meat completely
  • Removing the lid for the last 30 minutes helps thicken the sauce if you prefer it less brothy
  • The beef is done when a fork slides through it with absolutely no resistance
03 -
  • Pat the beef completely dry before coating, or the flour will slide right off in the pan
  • A heavy Dutch oven that retains heat well gives the best results for even cooking
  • Letting the dish rest for 10 minutes before serving helps the sauce settle and thicken slightly

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