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This Dutch Oven Swiss Steak is tender, savory, and slow-baked in a rich tomato gravy. It is just like Mom used to make, all in one comforting pot.
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Dutch Oven Swiss Steak

Prep Time15 minutes
Cook Time2 hours
Total Time2 hours 15 minutes
Servings: 4 people

Ingredients 

  • 1½ to 2 pounds cube steak
  • Salt and black pepper to taste
  • ½ cup all-purpose flour for dredging
  • 2 tablespoons olive oil
  • 1 large yellow onion sliced
  • 2 large carrots finely grated
  • 3 cloves garlic minced
  • 1 tablespoon tomato paste
  • 1 can 14.5 oz crushed tomatoes
  • 1 cup beef broth
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika

Instructions

  • Preheat the oven to 325°F.
  • Pat the cube steaks dry and season both sides with salt and black pepper. Dredge lightly in flour, shaking off the excess.
  • Heat olive oil in a large Dutch oven over medium-high heat. Sear the cube steaks for 2–3 minutes per side until browned. Work in batches if needed. Transfer steaks to a plate.
  • Lower the heat to medium. Add the sliced onion and sauté for 5 minutes until softened.
  • Stir in the grated carrots and cook for 2 minutes until they begin to soften.
  • Add the garlic and cook until fragrant.
  • Stir in the tomato paste, stir it, and pour in the crushed tomatoes and beef broth. Stir in thyme and paprika. Bring to a gentle simmer.
  • Return the cube steaks to the Dutch oven, add them into the sauce. Spoon a bit of sauce over the top.
  • Cover with the lid and transfer to the oven. Bake for 2 to 2 ½ hours, or until the steaks are fork-tender.
  • Taste, adjust seasoning if needed, and serve warm.