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!

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

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)

Directions

Step 1

Preheat your oven to 325°F (165°C).

Step 2

Trim any excess fat from the round steak and cut it into 4-6 equal-sized portions.

Step 3

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.

Step 4

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.

Step 5

Add the sliced onion, carrots, and celery to the skillet and cook for 3-5 minutes, stirring occasionally, until the vegetables begin to soften.

Step 6

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.

Step 7

Return the browned steak pieces to the skillet, nestling them into the vegetables and sauce.

Step 8

Scatter the baby potatoes around the steak pieces, ensuring they are partially submerged in the liquid.

Step 9

Cover the skillet or Dutch oven with a lid or foil and transfer it to the preheated oven.

Step 10

Bake for 1 hour and 30 minutes to 2 hours, or until the steak is tender and the potatoes are cooked through.

Step 11

Carefully remove the skillet from the oven. Taste the sauce and adjust the seasoning with additional salt and pepper, if needed.

Step 12

Garnish with fresh parsley before serving, if desired.

Step 13

Serve hot and enjoy!

Nutrition Facts

Serving size	2819.7 grams (2819.7g)

Amount per serving	% Daily Value*
Calories	2729

Total Fat 67.70g	87%
Saturated Fat 20.80g	104%
Polyunsaturated Fat 19.80g
Cholesterol 771mg	257%
Sodium 8252mg	359%
Total Carbohydrate 220.50g	80%
Dietary Fiber 26.20g	94%
Total Sugars 32.40g
Protein 301.90g	604%

Vitamin D 0IU	0%
Calcium 549mg	42%
Iron 42mg	236%
Potassium 9253mg	197%

*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.

Source of Calories

Fat: 22.6%

Protein: 44.7%

Carbs: 32.7%