Simple Swiss Steak
I promise I haven’t abandoned you all, but life is once again just a little overwhelming (I know…what else is new?). This week will provide some answers for us in terms of a few huge changes that could be happening, so I think I will be glad when this week is over. 🙂 This also means that I have been pretty stressed the last few weeks and, as most people do, in times of stress, I turn to food for comfort.
Especially comfort food.
What’s more comforting than meat cooked slowly with a bunch of vegetables and seasonings, served over a giant mound of mashed potatoes? Not much, in my mind (aside from chocolate, maybe :)). I love Swiss steak because the ingredients are simple, I usually have them on hand, and it’s pretty brainless to make. Meaning that even in my sleep-deprived state, I can still manage to get it on the table in an edible state.
Win-win!
Ingredients
- 1 lb beef stew meat
- 2 tb arrowroot
- 1 ⁄4 tsp salt
- 1 ⁄4 tsp pepper
- 1 tb ghee or butter
- 1 lb tomatoes seeded optional and diced
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 clove garlic minced
- 1 onion sliced
- 1 stalk celery sliced
- 1 carrot sliced
Instructions
- Mix arrowroot together with salt and pepper and combine with stew meat. Pound the arrowroot mixture into the meat until it's well covered.
- Heat ghee in a Dutch oven over medium-high heat and brown the stew meat in the hot fat in batches.
- Add the tomatoes, basil, oregano, garlic, onion, celery, and carrot. Bring to a boil, stirring occasionally.
- Cover and bake at 350 for 1 hour.
Notes
