Simmering Steak Dinner
Indulge in the hearty comfort of a Simmering Steak Dinner, a timeless recipe that brings rich, savory flavors to your table. Tender boneless beef steaks are first seared to perfection, then gently simmered in a luxurious sauce made with beef broth, red wine, tomato paste, and aromatic herbs like rosemary and thyme. This one-pot wonder is elevated with the addition of buttery mashed potatoes and tender carrots, creating a balanced meal that's as satisfying as it is flavorful. Perfect for cozy family gatherings or a special weeknight treat, this dish combines rustic charm with gourmet flair. Garnished with fresh parsley, it's a feast for both the eyes and the palate. Keywords: simmering steak dinner, hearty beef recipe, red wine sauce, one-pot meal, comfort food.
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Recipe Information
Ingredients
- 4 pieces boneless beef steak (such as sirloin or chuck)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 large yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 2 cups beef broth
- 1 cup red wine
- 2 tablespoons tomato paste
- 2 sprigs fresh rosemary sprigs
- 2 sprigs fresh thyme sprigs
- 1 leaf bay leaf
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 large carrots, peeled and cut into chunks
- 4 medium potatoes, peeled and diced
- 0.5 cup whole milk
- 2 tablespoons parsley, chopped (for garnish)
Instructions
Season the steak pieces with salt and black pepper on both sides.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet or Dutch oven over medium-high heat.
Sear the steaks on both sides until browned, about 2-3 minutes per side. Remove steaks from the skillet and set aside.
Lower the heat to medium and add the remaining olive oil and butter to the skillet.
Add the chopped onion and cook until softened and translucent, about 5 minutes.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Sprinkle the flour over the onions and garlic, stirring constantly to create a roux. Cook for 2 minutes to remove the raw flour taste.
Slowly pour in the beef broth and red wine, whisking to prevent lumps.
Stir in the tomato paste, rosemary sprigs, thyme sprigs, and bay leaf. Bring the mixture to a gentle simmer.
Return the steaks to the skillet, nestling them into the sauce. Cover and reduce to low heat, allowing the steaks to simmer gently for 60 minutes.
While the steaks are simmering, bring a large pot of salted water to a boil. Add the diced potatoes and cook until fork-tender, about 15-20 minutes.
Drain the potatoes and mash them with the remaining butter and whole milk. Season with additional salt and pepper to taste. Set aside and keep warm.
Add the carrot chunks to the skillet with the steaks about 30 minutes before the cooking time is up. Simmer until the carrots are tender.
Remove the rosemary, thyme, and bay leaf from the sauce. Adjust seasoning if needed.
Serve the simmering steaks and sauce over a bed of mashed potatoes with the cooked carrots on the side. Garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
949 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.0 g | 62% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 188 mg | 63% | |
| Sodium | 1149 mg | 50% | |
| Total Carbohydrate | 49.5 g | 18% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 9.8 g | ||
| Protein | 66.0 g | 132% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 131 mg | 10% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 2117 mg | 45% | |
*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.
