Simple Swiss Steak in a Dutch Oven

This technique ('Swiss'), alongside braising with vegetables in beef stock, produces a fork-tender London broil cooked in a Dutch oven that everyone will enjoy.

• Preparation Time: 20 mins
• Cooking Time: 2 hr 15 mins
• Total Time: 2 hr 35 mins
• Calories: 333 Calories

Ingredients

• 2 tablespoons olive oil
• salt and ground black pepper to taste
• 1 cup diced celery
• 3 carrots, diced
• 1 green bell pepper, diced
• 1 cup beef stock
• 2 small onions, diced
• 2 (14.5 ounce) cans Italian-style diced tomatoes, undrained
• 2 pounds London broil
• 0.5 teaspoon ground black pepper
• 0.5 cup all-purpose flour
• 0.5 teaspoon seasoned salt

Recipe Instructions

Step 1

Cut London broil into 2-inch cubes and spread out on a cutting board. Combine flour, seasoned salt, and 1/2 teaspoon pepper in a small bowl; sprinkle over meat. Toss to coat.

Step 2

Place a sheet of plastic wrap over the steak and gently, but firmly, pound the steak with a mallet or the back of a soup ladle.

Step 3

Heat oil in a large Dutch oven or pot over medium-high heat. Cook and stir meat until browned, about 10 minutes. Season with salt and pepper. Add diced tomatoes with juice, beef stock, celery, onions, carrots, and bell pepper. Mix well and bring to a boil.

Step 4

Cover and reduce heat to low. Simmer, covered, for 1 hour, stirring occasionally. Crack the lid of the pot about 1/2 inch to let the steam escape. Continue to simmer until beef is tender, about 1 hour more.