Sometimes tough but always flavorful, beef round steak cuts come from the rear leg of the cow. A great value and incredibly versatile, ideal for slow cooking, marinating or grilling to achieve a succulent finish. Here are some yummy recipes that you can make with this cut.
Braised Beef Round Steak with Onions and Peppers
This slow-cooked, tender braised beef round steak is packed with rich flavors from onions, peppers, and savory broth. The slow cooking method breaks down the meat, leaving you with a melt-in-your-mouth texture that pairs beautifully with mashed potatoes or rice.
Equipment
- Large skillet or Dutch oven
- Tongs
- Knife and cutting board
- Measuring cups and spoons
- Spatula or wooden spoon
- Serving platter
Ingredients
- 2 lbs beef round steak cut into 4 portions
- 2 tablespoons olive oil
- 2 large onions sliced
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 3 cloves garlic minced
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Season the beef round steaks with salt, pepper and paprika.
- Sear the Beef:In a large skillet, heat the olive oil over medium-high. Place the steaks and sear on all sides for about 2-3 minutes per side. Drain on a plate and keep aside.
- Cook the veggies: In that same skillet, saute onion, bell pepper and garlic. Cook for 5-7 minutes or until the veggies have softened and are fragrant.
- Add the beef broth and Worcestershire sauce and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Add the thyme and then place the seared steaks back into the skillet. Return to pot, cover and simmer over low heat for 1-1/2–2 hours or until meat is tender.
- To Serve: Garnish with fresh parsley and serve over mashed potatoes or rice.
Notes
For the braised recipe, you can add more vegetables like carrots or celery to make it a full meal.
For the grilled steak, let the meat rest before cutting to retain its juices and tenderness. Â
For the grilled steak, let the meat rest before cutting to retain its juices and tenderness. Â