Round Steak Supper
Transform your mealtime into a comforting, hearty experience with this classic Round Steak Supper. Perfect for cozy family dinners, this recipe features tender, oven-braised round steak nestled alongside baby potatoes and a medley of vibrant vegetables like carrots, celery, and onions. The dish is infused with a rich, savory sauce made from beef broth, tomato paste, and a hint of Worcestershire, complemented by aromatic dried thyme. A simple yet satisfying one-pot meal, it's slow-cooked to perfection for melt-in-your-mouth meat and full-bodied flavors. Easy to prepare and packed with wholesome ingredients, this crowd-pleaser is ideal for busy weeknights or a soothing weekend feast. Garnish with fresh parsley for a touch of brightness, and savor every bite of this timeless favorite!
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Recipe Information
Ingredients
- 2 pounds round steak
- 0.5 cups all-purpose flour
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons vegetable oil
- 1 yellow onion, sliced
- 3 carrots, peeled and sliced
- 2 celery stalks, sliced
- 2 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 0.5 teaspoons dried thyme
- 1.5 pounds baby potatoes
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 325°F (165°C).
Trim any excess fat from the round steak and cut it into 4-6 equal-sized portions.
In a shallow dish, combine the flour, salt, and black pepper. Dredge each piece of round steak in the flour mixture, coating both sides, and shake off any excess.
In a large, oven-safe skillet or Dutch oven, heat the vegetable oil over medium-high heat. Sear the steak pieces on both sides until golden brown, about 3-4 minutes per side. Work in batches if needed to avoid overcrowding the pan. Remove the browned steaks and set them aside.
Add the sliced onion, carrots, and celery to the skillet and cook for 3-5 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the beef broth, tomato paste, Worcestershire sauce, and dried thyme. Use a wooden spoon to scrape up any browned bits from the bottom of the skillet, as they add flavor to the dish.
Return the browned steak pieces to the skillet, nestling them into the vegetables and sauce.
Scatter the baby potatoes around the steak pieces, ensuring they are partially submerged in the liquid.
Cover the skillet or Dutch oven with a lid or foil and transfer it to the preheated oven.
Bake for 1 hour and 30 minutes to 2 hours, or until the steak is tender and the potatoes are cooked through.
Carefully remove the skillet from the oven. Taste the sauce and adjust the seasoning with additional salt and pepper, if needed.
Garnish with fresh parsley before serving, if desired.
Serve hot and enjoy!
Nutrition Facts
Calories |
456 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.2 g | 14% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 128 mg | 43% | |
| Sodium | 1290 mg | 56% | |
| Total Carbohydrate | 35.9 g | 13% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 5.4 g | ||
| Protein | 50.3 g | 101% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 79 mg | 6% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1476 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
