Dutch Oven Swiss Steak

overhead view of swiss steak in a dutch oven

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This Dutch Oven Swiss Steak recipe features tender beef simmered for 2 hours. Made with a flavorful tomato gravy, it's delicious served over mashed potatoes.

Prep Time45

Cook Time2

Total Time2 45

Course: Main Dish

Cuisine: American

Keyword: beef steak recipe, dutch oven recipe, swiss steak

Servings:

Calories: 336kcal

Author: Julie Clark

Ingredients

2-2.5 pounds bottom round roast or round steaks ¾ ” thick
Salt and pepper to season the steaks
½ cup all-purpose flour
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 diced tomatoes 14.5 ounces
1 teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon dried thyme
½ teaspoon paprika
1 tablespoon Worcestershire sauce
1 tablespoon cornstarch

Instructions

If using a bottom round roast, cut ¾” to 1” steaks and pound steaks using a meat mallet to approximately ½” thick, and season with salt and pepper. 2-2.5 pounds bottom round roast , Salt and pepper
Place flour on a plate and dredge the tenderized steaks in the flour and set aside. ½ cup all-purpose flour
On the stove top, heat up olive oil in a dutch oven or other heavy large pot on medium high heat. Once the oil is hot, sear the steaks on each side for about 3-5 minutes. Don’t overcrowd the pot. Sear in batches if necessary. Once all the steaks have been seared, set them aside. 2 tablespoons olive oil
Add the diced onion, carrots, and celery to the pot. Cook the vegetables until they soften using a wooden spatula to help scrap up brown bits left by the seared meat, about 4 minutes. The moisture released from the vegetables will help to deglaze the pot (lift up the brown bits from the bottom of the pot), but if it is too dry you could add a tablespoon or two of water. 1 medium yellow onion, 2 carrots , 2 celery ribs
Add the minced garlic and continue to cook for another minute. 3 cloves garlic
Add in the beef broth and the rest of the ingredients except for the cornstarch. Continue to cook over medium high heat stirring occasionally until it begins to simmer. 1 1/2 cups beef broth, 1 1/2 tablespoons tomato paste, 1 can diced tomatoes, 1 teaspoon dried oregano, ½ teaspoon dried basil, ½ teaspoon dried thyme, ½ teaspoon paprika, 1 tablespoon Worcestershire sauce
Add the steaks back to pot and submerge in the tomato sauce. Lower the heat, place a lid on the dutch oven and allow the pot to simmer for 1.5-2 hours with occasional stirring. The swiss steak is done when the meat is fork tender.
If you wish to thicken the tomato gravy after cooking, remove the steaks and set aside. Mix 1 tablespoon of cornstarch with 1 tablespoon of water in a small bowl or cup. Add the cornstarch slurry to the tomato gravy and mix in. Heat the gravy to boiling to allow the cornstarch to thicken it up. Add the meat back to the pot and serve. 1 tablespoon cornstarch

Notes

Refer to the article above for more tips and tricks.

The calories shown are based on the recipe making 6 servings, with 1 serving being 1 piece of steak with gravy. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **

Nutrition