Tender Beef Tomato Simmer (Print Version)
Juicy beef slowly simmered in a flavorful tomato-based sauce for a comforting dinner.
# Ingredients You'll Need:
→ Beef
01 -
1.5 pounds top round steak
→ Dry Seasonings
02 -
½ cup all-purpose flour
03 -
½ teaspoon salt
04 -
½ teaspoon black pepper
05 -
½ teaspoon garlic powder
06 -
½ teaspoon onion powder
07 -
½ teaspoon sweet paprika
→ Vegetables
08 -
2 small sweet onions, thinly sliced
09 -
2 medium carrots, peeled and sliced into ½ inch pieces
10 -
4 cloves garlic, minced
→ Liquids and Sauces
11 -
2 to 4 tablespoons vegetable oil
12 -
2 tablespoons butter
13 -
1½ cups beef broth
14 -
28-ounce can diced tomatoes in tomato juice, undrained
15 -
1½ tablespoons Worcestershire sauce
16 -
Additional salt to taste
# Step-by-Step Instructions:
01 -
Preheat oven to 350°F. Pound steaks to approximately ¼ inch thickness; if too thick, trim before pounding.
02 -
Combine flour, salt, pepper, garlic powder, onion powder, and paprika in a gallon-sized plastic bag. Add steaks, seal, and shake to evenly coat.
03 -
Heat 2 tablespoons vegetable oil in a Dutch oven over medium heat. In batches, sear steaks on both sides until golden brown but not cooked through. Set aside; add more oil if needed.
04 -
Remove excess oil from the Dutch oven. Melt butter, then add sliced onions and carrots. Stir occasionally and cook until onions soften, about 8 to 10 minutes.
05 -
Add minced garlic and cook until fragrant, about 30 seconds. Pour in beef broth, scraping browned bits from pot bottom.
06 -
Stir in diced tomatoes with juice, Worcestershire sauce, and black pepper. Return steaks and any accumulated juices to the pot, ensuring they are covered with sauce.
07 -
Cover Dutch oven and bake in preheated oven for 2 to 2½ hours until steaks are tender.
08 -
Remove from oven, taste sauce, and adjust salt as needed. Serve immediately.
# Extra Tips & Details:
01 -
Pounding the beef tenderizes it and helps the sauce penetrate, producing a more tender dish.
02 -
Serve over noodles, mashed potatoes, or rice to soak up the rich tomato gravy.
03 -
Leftovers keep well refrigerated up to 3 days or frozen up to 3 months; reheat gently in sauce to retain moisture.