📝 About This Recipe
This quintessential comfort food transforms humble, lean cuts of beef into fork-tender morsels through the magic of 'swissing' and slow-braising. Bathed in a rich, savory tomato and bell pepper gravy, this dish evokes the warmth of a traditional family Sunday dinner. It’s a soulful, hearty masterpiece that proves patience is the most important ingredient in the kitchen.
🥗 Ingredients
The Beef
- 2 pounds Beef Round Steak (cut into 4-6 individual portions)
- 1/2 cup All-purpose flour (for dredging)
- 1 teaspoon Kosher salt
- 1/2 teaspoon Black pepper (freshly cracked)
- 1/2 teaspoon Smoked paprika
- 3 tablespoons Vegetable oil (for searing)
The Braising Base
- 1 large Yellow onion (thinly sliced into half-moons)
- 1 large Green bell pepper (seeded and sliced into strips)
- 2 pieces Celery stalks (diced small)
- 3 pieces Garlic cloves (minced)
- 1 tablespoon Tomato paste
- 14.5 ounces Diced tomatoes (1 can, with juices)
- 1.5 cups Beef broth (low sodium)
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon Dried thyme
- 1 piece Bay leaf
For Garnish
- 2 tablespoons Fresh parsley (finely chopped)
👨🍳 Instructions
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1
Preheat your oven to 325°F (165°C). This low and slow temperature is crucial for breaking down the connective tissue in the round steak.
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2
In a shallow bowl, whisk together the flour, salt, pepper, and smoked paprika until well combined.
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3
Place the beef portions on a cutting board. Use a meat mallet (the spiked side) to pound the steaks thoroughly until they are about 1/2 inch thick. This 'swissing' process tenderizes the meat and helps the flour adhere.
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4
Dredge each piece of beef in the seasoned flour, pressing the flour into the meat with your hands to ensure a heavy coating. Shake off any excess.
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5
In a large oven-safe Dutch oven or heavy skillet, heat the vegetable oil over medium-high heat until shimmering.
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6
Sear the steaks in batches, being careful not to crowd the pan. Cook for 3-4 minutes per side until a deep golden-brown crust forms. Remove the steaks to a plate and set aside.
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7
In the same pan, add the sliced onions, bell peppers, and celery. Sauté for 5-7 minutes, scraping up the browned bits (fond) from the bottom of the pan as the vegetables release their moisture.
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8
Stir in the minced garlic and tomato paste. Cook for 2 minutes until the garlic is fragrant and the tomato paste turns a shade darker.
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9
Pour in the diced tomatoes (with juice), beef broth, Worcestershire sauce, and dried thyme. Stir well to combine all the flavors.
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10
Return the seared steaks and any accumulated juices back into the pot, nestling them down into the liquid and vegetables. Add the bay leaf.
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11
Bring the liquid to a gentle simmer on the stovetop, then cover with a tight-fitting lid.
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12
Transfer the pot to the preheated oven. Braise for 90 minutes to 2 hours, or until the beef is tender enough to be cut with a fork.
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13
Remove from the oven and discard the bay leaf. If the sauce is too thin, simmer on the stovetop for 5 minutes to reduce. Taste and adjust seasoning with salt and pepper if needed.
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14
Garnish with fresh parsley and serve immediately while piping hot.
💡 Chef's Tips
Don't skip the pounding step; it's essential for breaking down tough fibers in lean cuts like round steak. Make sure your oil is hot before searing; a good crust adds depth and color to the final gravy. If you don't have a Dutch oven, you can transfer the mixture to a deep baking dish and cover tightly with heavy-duty foil. This dish tastes even better the next day as the flavors continue to meld in the refrigerator. For a deeper flavor, substitute half a cup of the beef broth with a dry red wine like Cabernet Sauvignon.
🍽️ Serving Suggestions
Serve over a bed of creamy garlic mashed potatoes to soak up the rich tomato gravy. Pair with buttered egg noodles for a classic Midwestern-style comfort meal. Accompany with steamed green beans or roasted carrots for a pop of color and freshness. A crusty piece of sourdough bread is perfect for cleaning your plate of every last drop of sauce. A medium-bodied red wine, like a Merlot or Zinfandel, complements the savory-sweet tomato base beautifully.