Hearty Swiss Steak with Root Vegetables

🕒 Prep: 15 min
🔥 Cook: 2 hours
🍽 Serves: 6
★★★★★
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This Hearty Swiss Steak with Root Vegetables is a comforting, all-in-one dish perfect for cozy family dinners. It combines tender beef with earthy root vegetables in a rich, savory tomato sauce—a wonderful way to warm up on a chilly evening.

Ingredients for Hearty Swiss Steak with Root Vegetables

The star of the show is the beef round steak, which becomes meltingly tender after a long, slow cook. All-purpose flour helps create a crust on the steak and thickens the sauce. The onion and garlic provide a foundational flavor, while the beef broth and crushed tomatoes form the base of the rich sauce. Carrots and parsnips add sweetness and heartiness. Worcestershire sauce brings umami and depth, and dried thyme and smoked paprika add warmth and a hint of spice. Finally, a bay leaf infuses the dish with its subtle, herbal notes.

Tips & Tricks

  • Use a cast-iron skillet if you have one. It holds heat well and browns the meat beautifully.
  • If the sauce is too thick after baking, add a splash of beef broth to thin it out.
  • Make sure to slice the carrots and parsnips evenly to ensure they cook at the same rate.

Serving Suggestions

This dish pairs wonderfully with creamy mashed potatoes or a simple side of buttered egg noodles. A crusty loaf of bread is perfect for soaking up the savory sauce. For a splash of color and freshness, add a side of sautéed green beans or a crisp green salad.

Frequently Asked Questions

Can I use a different cut of beef?
Yes, you can use any cut suitable for braising, like chuck steak. Just adjust the cooking time until the meat is tender.
Can I make this in a slow cooker?
Absolutely. Follow the same initial steps for browning the steak and sautéing the onions and garlic. Then transfer everything to a slow cooker and cook on low for 6-8 hours.

Hearty Swiss Steak with Root Vegetables Recipe Walkthrough

First, preheat your oven to 325°F (163°C). This low, slow cooking temperature is key for tenderizing the steak. While the oven heats, season your flour with salt and pepper. Dredge the beef steaks in this seasoned flour, ensuring they're well coated.

Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the steaks until they’re beautifully browned on both sides, then set them aside. In the same skillet, sauté the onion slices until they're soft and translucent, then add the minced garlic and cook for an additional minute. This method infuses the oil with garlic flavor.

Pour in the beef broth, then add the crushed tomatoes, Worcestershire sauce, dried thyme, smoked paprika, and bay leaf. Stir everything together and bring the mixture to a simmer. Add the sliced carrots and parsnips to the skillet, and nestle the steaks back into this savory mixture.

Cover the skillet with a lid or foil and transfer it to your preheated oven. Bake for about 2 hours, or until the beef is fork-tender. Before serving, don't forget to remove the bay leaf—it’s done its job!

Why You'll Love This Recipe

  • Uses affordable cuts of beef, making it budget-friendly.
  • Rich, flavorful sauce that requires minimal effort.
  • Perfectly tender meat with minimal hands-on cooking time.
  • A great way to incorporate seasonal root vegetables.

Ingredients

2 lbs beef round steak, tenderized
1/2 cup all-purpose flour
2 tsp salt
1 tsp black pepper
2 tbsp olive oil
1 medium onion, sliced
2 cloves garlic, minced
1 cup beef broth
1 can (28 oz) crushed tomatoes
2 medium carrots, sliced
2 medium parsnips, sliced
2 tbsp Worcestershire sauce
1 tsp dried thyme
1/2 tsp smoked paprika
1 bay leaf

Step-by-step Instructions

1. Preheat your oven to 325°F (163°C).
2. Season the flour with salt and pepper, and coat the beef steaks thoroughly.
3. Heat oil in a large oven-safe skillet over medium-high heat and sear the steaks until browned on both sides, set aside.
4. In the same skillet, sauté the onions until translucent, add the garlic and cook for another minute.
5. Stir in the beef broth, crushed tomatoes, Worcestershire sauce, thyme, smoked paprika, and bay leaf. Bring to a simmer.
6. Add the sliced carrots and parsnips, and nestle the steaks into the sauce.
7. Cover the skillet with a lid or foil and transfer to the oven. Bake for 2 hours, or until the meat is tender.
8. Remove the bay leaf before serving.

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