Swiss Steak

American Stew

Ingredients

  • 5 Pounds London Broil
  • 3 Medium Onions, chopped
  • 3 Medium Carrots, chopped
  • 6 Assorted Hot Peppers, see picture
  • 1 Can Tomato Puree, 28 oz. can
  • 1 Cup Tomato Paste, if needed
  • 1 Can Beef Broth
  • 1 Can Chicken Broth, optional
  • Ground Cloves, to taste
  • 5 Bay Leaves
  • 1 Pinch Nutmeg
  • 1 Pinch Ground Cinnamon

Directions

1. Take off any fat and grizzle from the ,eat. Slice the meat into chunks that are about 3" x 4" big, then slice each piece into 1/2" - 3/4" thick pieces. Start browning them a few at a time being careful that you don't crowd the pot. Place the pieces in a bowl as they finish.


2. While the meat is browning, chop they onions, carrots, and peppers (I took out the seeds from the peppers prior to chopping because I wanted pepper flavor and not heat). When you get the last of the meat out of the pan, add a little bit more oil (if you need it) then dump in all of the vegetables, turn the heat down to medium, and put a lid on it. The vegetables will create steam which helps them cook quicker, but don't forget to keep stirring.


3. When the vegetables are good and caramelized, add the beef broth, and puree' if you need more liquid, or, if you're going to make soup out of the broth, you can add the chicken broth also. Add the spices and mix it all up well before you add the meat and it's juices.

4. Cover, bring it to a boil, then turn down to simmer for about 2 hours.

5. When finished you can add some of the tomato paste to thicken up a little of the gravy.


I consider this one "Diner Food", another term for comfort food, that'll freeze well if you make too much and want to save it for another day. Prior to adding the meat, I thought that I wasn't going to have enough liquid, so I added the chicken broth. Lo and behold, I was going to end up with too much liquid to use as gravy. After it had cooked for about 1 1/2 hours, I though about turning some of this gravy into tomato soup since it already had most of the ingredients in it. I ladled some out into another pot, added a little paste, some heavy cream, a dash of worcestershire sauce, and a dash of tabasco sauce. It made a GREAT soup. If you'll email me, I can send you a copy of this recipe with pictures. thecapn@capnrons.com

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Submitted 10/24/08.
Source: Cap'n Ron
Submitted By: Cap'n Ron
thecapn@capnrons.com
Swiss Steak