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| Stewed Steak |
Here is one of our family's favorite winter comfort food recipes that is pretty well fuss free and foolproof. It is an economical meal as well, as it makes use of less expensive cuts of beef that benefit from the slow braising cooking method. It 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.
Serves 4-6
3 pounds of sirloin, cross-rib or round steak (or similar cut)
1 cup flour
2 tsp ground thyme
2 tsp fresh ground nutmeg.
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:
5-6 cups of good beef stock (low sodium stock if you are using sore bought)
NOTE: You can substitute 1 cup of broth with a cup of red wine for an even richer gravy.
3 cloves minced garlic
4 tbsp Worchestershire Sauce
1 tsp ground black 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.
+ comments + 14 comments
Congratulations...is very good and invitingi...you are very good...a kiss...Luciana
Very nice. Now do it again and leave out the nutmeg, use Cajun seasoning, add caramelized onions, and serve it over fluffy white rice. Cajun staple the rest of the world hasn't heard of - Rice & Gravy. ;)
comfort all the way!
It looks delicious as is!! I'm making this tomorrow. What a great, enticing photo.
haha~ do you need to put this in the oven? or just over the stove for the last step?
Planning on making this in the morning. What temp did you cook with?
Thanks.
Sorry, the recipe should have includd the cooking temp of 300 degrees F. I'll make the change. Thanks for catching that.
Sorry, it is cooked in the oven.
This looks awesome. I could eat that photo! I would add just a few slices of onion to the pan first because well....I love my steak and onions. But the rest of your recipe is spot on. Thanks for sharing x
YUM!! I imagine this can be made in a slow cooker for 4 hours on high? or 5 - 6 hours on low maybe? Being new to Crock Pot cookery, I am just wondering......
I don't own a slow cooker so I'm afraid you will have to experiment with cooking times yourself. Happy cooking.
Thank you for this beautiful site...I can't wait to try this and may other recipes for my husband. We are newlyweds...and I want to make a great impression. Holly
I'm trying this in the crock pot, with shaved beef (we get roast on sale, shave some, chop some, and cut some into small steaks for chicken fried steak 2 roasts=8 meals here). I'll try to remember to come back and comment on the results, plan on serving this over rice.
I had awesome results in the crock pot. My crock pot high setting is higher than most so I usually cut the time in half on recipes for crock pots. I browned the meat as the recipe said, placed in my crock pot with the other ingredients and cooked on my (remember mine is very high) for 3 hours. We did not need a knife for the meat, it really did fall apart and it tasted awesome. This could be done in the AM on low (brown meat night before, refrigerate over night, turn on low in AM and have dinner done by 5. We did not do the rice, needed the comfort food of taters, but next time will try with rice. Thanks so much, this really was an awesome recipe!