Swiss Steak Stew
From: Cooking During Stolen Moments
1 onion
3 cloves garlic
- Celery (2 or 3 stalks)(optional)
- Cabbage (optional)
- 4 carrots
- 2 T. oil
- Salt and pepper, to taste
- 1 1/2 lb. bottom round steak
- 1 c. beef stock
- 1 15 oz. can tomato sauce
- 1 15 oz. can petite diced tomatoes
- 2 t. sugar
- 1 t. paprika
- 1/2 t. Italian seasoning
- 1/2 t. salt
- 1/2 t. pepper
- 3 large russet potatoes
Peel onion, garlic and carrots. Dice onion, mince garlic, celery, cabbage and slice carrots. Place in a plastic bag or container and refrigerate until using.
Heat oil in a large stock pot. Add onion, garlic, celery, cabbage and carrots. Season to taste and cook for 5 minutes. While vegetables cook, cut beef into cubes. Add to the pot and cook an additional 3 minutes. Pour in the beef stock, tomato sauce, diced tomatoes and seasonings. Stir to combine. Bring to a boil. Cover, reduce heat to low and simmer for at least 1 1/2 – 2 hours.
Return pot to boiling. Meanwhile, wash and cube the potatoes. Add the potatoes to the pot once the liquid is boiling. Stir to combine. Cover, reduce heat and simmer for about 30 minutes, until the potatoes are tender.
We fixed this for lunch while we were iced in. It was really good.
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