Oven-Braised Swiss Steak with Tomatoes and Vegetables
A hearty braised beef dish featuring tender bottom round steaks coated in seasoned flour and slow-cooked with tomatoes, onions, and celery in a rich broth. This comfort food classic transforms tough cuts into fork-tender meat through gentle oven braising. The tomato-based sauce develops deep, savory flavors during the long cooking process, making it perfect for family dinners or Sunday suppers. The flour coating creates a golden crust that thickens the braising liquid into a flavorful gravy that pairs beautifully with mashed potatoes or rice.
Ingredients
- 6 tablespoons flour
- ¾ cup beef broth
- 1 clove garlic, minced
- 2 tablespoons vegetable oil
- ½ onion
- ½ teaspoon dried oregano
- 1 pound beef bottom roundchuck roast1:1dietary
Use chuck roast for even more tender results
- 1 stalk celery, chopped
- 1 teaspoon salt
- ½ tablespoon Worcestershire sauce
- ½ tablespoon tomato paste
- ½ 14.5-ounce can diced tomatoes
- ½ teaspoon black pepper, freshly ground
- ½ teaspoon smoke
Instructions
- 1
Preheat oven to 325 F
- 2
Slice meat across grain into half-inch thick pieces
- 3
Season both sides with salt and black pepper
- 4
Combine flour with smoked paprika, oregano, and pepper in shallow dish
- 5
Coat each meat piece in seasoned flour, shake off excess
- 6
Heat oil in large skillet over medium-high heat
- 7
Brown floured meat in batches, 3 minutes per side until golden
- 8
Transfer browned meat to plate
- 9
Reduce heat to medium, add onion and celery to skillet
- 10
Saute vegetables 5 minutes until softened
- 11
Add garlic, tomato paste, and Worcestershire sauce, cook 1 minute
- 12
Pour in beef broth and diced tomatoes with juices
- 13
Increase heat to high, bring to boil while stirring
- 14
Return browned meat and juices to skillet
- 15
Cover skillet and transfer to oven
- 16
Cook 1 hour 15 minutes until fork-tender
- 17
Serve warm
Tips
Slice meat against the grain for maximum tenderness and easier chewing
Brown meat in batches to avoid overcrowding, which prevents proper browning
Let the dish rest 5-10 minutes before serving to allow juices to redistribute
Good to Know
Refrigerate covered up to 3 days, reheat gently on stovetop
Can be made 1 day ahead, flavors improve overnight
Serve over mashed potatoes, egg noodles, or rice with crusty bread
Common Mistakes
Don't skip browning the meat to avoid bland flavor
Don't overcrowd the pan when browning to avoid steaming
Check liquid level during cooking to prevent burning
Substitutions
FAQ
Can I use a different cut of beef?
Yes, chuck roast or round steak work well. Any tough cut that benefits from slow braising will be tender after the long cooking time.
What if I don't have an oven-safe skillet?
Brown the meat in a regular skillet, then transfer everything to a covered casserole dish or Dutch oven for the oven braising portion.
How long will leftovers keep?
Store covered in refrigerator for up to 3 days. The flavors actually improve overnight, making it perfect for meal prep or next-day dinners.