Description
Crockpot Swiss Steak
Ingredients
2 lbs beef round steak, cut into portions
1/2 cup all-purpose flour (for dredging)
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
1 medium onion, sliced
2 cloves garlic, minced
3 carrots, chopped
2 celery stalks, chopped
1 can (14.5 oz) diced tomatoes (with juice)
2 cups beef broth
2 tbsp tomato paste
1 tsp Worcestershire sauce
1 tsp paprika
1 tsp dried thyme
Fresh parsley, chopped (for garnish)
Directions
Season the beef with salt and pepper. Dredge each piece in flour, shaking off the excess.
Heat olive oil in a skillet over medium-high heat. Brown the steak on both sides (about 2-3 minutes per side). Transfer to the crockpot.
Add sliced onions, garlic, carrots, and celery over the steak in the crockpot.
In a bowl, mix diced tomatoes, beef broth, tomato paste, Worcestershire sauce, paprika, and thyme. Pour over the steak and vegetables.
Cover and cook on LOW for 7-8 hours or HIGH for 4-5 hours, until the steak is tender.
Serve hot, garnished with chopped parsley, over mashed potatoes or rice.
Prep Time: 15 minutes
Cook Time: 8 hours
Total Time: 8 hours 15 minutes
Servings: 6
Calories: 400 kcal per serving
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Step-by-Step Guide
Follow these detailed instructions for perfect results every time. First, pat the beef round steak dry with paper towels. This helps the seasoning stick and promotes better browning. Cut into 6-8 even portions. Combine the flour, salt, and pepper in a shallow dish. Dredge each piece thoroughly, then shake vigorously to remove all excess flour. This prevents a pasty sauce. In a large skillet, heat the olive oil until shimmering. Brown the steaks in batches to avoid crowding, ensuring a deep, caramelized crust on each side. This step is non-negotiable for flavor.
Transfer the browned meat to the slow cooker. In the same skillet, add the sliced onions and cook for 2-3 minutes until slightly softened, scraping up any browned bits. Add the garlic and cook for 30 seconds more, then scatter this mixture over the steak. Top with the chopped carrots and celery. Whisk the diced tomatoes, beef broth, tomato paste, Worcestershire, paprika, and thyme until smooth. Pour this liquid evenly over everything. Do not stir. Cover and cook according to your schedule.
Serving Suggestions
This rich, savory dish pairs beautifully with starchy sides to soak up the gravy. Classic mashed potatoes are the top choice. For a lighter option, try creamy polenta or buttered egg noodles. Steamed rice or cauliflower rice also work well. For a complete meal, add a simple green vegetable like steamed green beans, roasted broccoli, or a crisp side salad to balance the heartiness.
How-to Summary
Season and flour beef, then brown in a skillet. Layer beef, sautéed onions/garlic, and fresh veggies in a crockpot. Whisk together tomato-based sauce ingredients and pour over top. Cook on Low for 7-8 hours or High for 4-5 hours until meat is fall-apart tender. Garnish with parsley and serve over your preferred starch.
Frequently Asked Questions
Can I use a different cut of beef? Yes. Chuck roast or stew meat are excellent, forgiving alternatives to round steak, as they have more fat and become very tender with slow cooking.
Do I have to brown the meat first? While you can skip it, browning creates a deep, complex flavor through the Maillard reaction. It’s highly recommended for the best result.
Can I make this ahead of time? Absolutely. You can assemble everything in the crockpot insert the night before, cover, and refrigerate. In the morning, place the cold insert into the base and start cooking, adding up to 30 extra minutes to the cook time.
How can I thicken the sauce at the end? If the sauce is too thin, mix 2 tablespoons of cornstarch with 3 tablespoons of cold water. Stir this slurry into the hot liquid in the crockpot, cover, and cook on High for 15-20 minutes until thickened.
Can I add other vegetables? Definitely. Sliced mushrooms, bell peppers, or parsnips are great additions. Add sturdier veggies at the beginning; delicate ones like peas during the last 30 minutes.
Common Mistakes to Avoid
- Not shaking off excess flour: This can make the sauce gluey and thick.
- Overcrowding the skillet while browning: This steams the meat instead of searing it, preventing proper browning.
- Stirring after adding the liquid: This can break down the vegetables and make the meat shred prematurely. Layer, don’t stir.
- Using “Stew Meat” without browning: Pre-cut stew meat benefits immensely from browning; don’t add it raw.
- Lifting the lid during cooking: This releases heat and steam, significantly increasing cooking time.
Conclusion
Crockpot Swiss Steak is the quintessential comfort food, transforming an economical cut of beef into a tender, flavor-packed meal with minimal hands-on effort. By following the step-by-step guide and avoiding common pitfalls, you’ll achieve a deliciously hearty dinner that satisfies the whole family. Its versatility in serving and make-ahead potential makes it a reliable staple for busy weeks. Enjoy the rich aromas and the even richer taste of this classic, effortless dish.