Stewed Steak turns inexpensive cuts of beef into fall-apart tender steaks is one of the simplest and most satisfying comfort food meals ever. Instructions on how to adapt for a slow cooker are included.
Stewed steak is one of our family’s favorite winter comfort food recipes. It’s pretty well fuss free and foolproof. It is an economical meal as well because it makes use of less expensive cuts of beef. These cuts benefit from the slow braising cooking method. I
t takes just a few minutes to prepare the steak and then it is simply slowly braised in beef stock for a couple of hours until the meat is falling-apart tender and a rich gravy has formed. This is an excellent relaxing weekend meal that satisfies practically everyone.
Originally published on February 25, 2010.
Update September, 2014. I’ve even included this recipe in my first cookbook because it has become such a staple at our house. I’ve also added it because I have heard from so many people who have tried it and enjoy such an easy meal, that once the initial preaparation is done, you can just sit back and wait for it. What could be a better Sunday afternoon recipe?
Like this stewed steak recipe?
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- 3 pounds of sirloin cross-rib or round steak (or similar cut)
- 1 cup flour
- 2 tsp ground thyme
- 2 tsp fresh ground nutmeg
- 5-6 cups of good beef stock low sodium stock if you are using store bought
- 3 cloves minced garlic
- 4 tbsp Worchestershire Sauce
- 1 tsp ground black pepper
Season the steaks with salt and pepper.
Mix together the flour, thyme and nutmeg. Dredge the steaks in the flour mixture, then brown them on both sides in a little canola oil in a heavy skillet over medium high heat. No need to cook them fully, just brown the surfaces well.
Drain the excess oil from the skillet and deglaze the pan with a little beef stock before adding it to the steak in the roasting pan.
Place the browned steaks in a covered roasting pan and add the beef stock, garlic, Worcestershire sauce and pepper.
Cover and slow cook the steaks in the oven at 300 degrees F for 2-3 hours or until the meat is very tender and begins to fall apart. The flour that was used to brown the steaks helps to thicken the gravy as it cooks.
I like to skim any surface fat off the gravy before serving.
Serve with roasted garlic mashed potatoes and steamed vegetables.
NOTE: You can substitute 1 cup of broth with a cup of red wine for an even richer gravy.
NOTE: This recipe can be prepared in exactly the same manner and cooked in a slow cooker on low for 4-6 hours depending upon the thickness of the steaks being used.
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