By now I’ve made my love for soup quite clear. Stew falls into that soup category for sure. Whenever a meal involves a ladle and bowls, I am most definitely a happy camper!
I first attempted to make Swiss Steak just over a year ago. It was an attempt to re-create a dish made by my mother-in-law and it was definitely a success. We all really enjoyed it. So when I spotted a package of bottom round steaks hanging out in my freezer, I got an instant craving for Swiss Steak. Since it’s that time of year when I always want soup though, I thought making a Swiss Steak Stew would be a great option.
We all fell in love with this stew. We only stopped eating when we couldn’t eat any more! It is definitely full of flavor and interesting textures. The meat cooks up so tender that it just melts in your mouth. Each bite was an all-around yum!
Swiss Steak Stew
Ingredients
- 1 onion
- 3 cloves garlic
- 4 carrots
- 2 tbsp oil
- Salt and pepper, to taste
- 1 1/2 cup bottom round steak
- 1 cup beef stock
- 1 15 oz can tomato sauce
- 1 15 oz can petite diced tomatoes
- 2 tsp sugar
- 1 tsp paprika
- 1/2 tsp italian seasoning
- 1/2 tsp salt
- 1/2 tsp pepper
- 3 large russet potatoes
- 3 tbsp tomato paste
Instructions
- Peel onion, garlic and carrots. Dice onion, mince garlic and slice carrots. Place in a plastic bag or container and refrigerate until using.
- + at least 90 minutes simmer time Heat oil in a large stock pot. Add onion, garlic and carrots. Season to taste and cook for 5 minutes. While vegetables cook, cut beef into cubes. Add to the pot and cook an additional 3 minutes. Pour in the beef stock, tomato sauce, diced tomatoes and seasonings. Stir to combine. Bring to a boil. Cover, reduce heat to low and simmer for at least 1 1/2 – 2 hours. (Can be simmered all day, if desired. It would probably would great in a crock pot too!)
- + 30 minutes simmer time Return pot to boiling. Meanwhile, wash and cube the potatoes. Add the potatoes to the pot once the liquid is boiling. Stir to combine. Cover, reduce heat and simmer for about 30 minutes, until the potatoes are tender. Stir in the tomato paste just before serving.
