Braised Round Steak

Kitchen Tested
  • Yield 6 servings

A traditional Creole dish of slow-simmered, braised round steak.

Toasted Garlic Grits Recipe
Mark Boughton Photography / styling by Teresa Blackburn


Seasoned Flour:
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon paprika
2 pounds round steak, pounded, cut into 2-inch squares
1 tablespoon vegetable oil
2 tablespoons butter
2 medium onions, diced
2 red bell peppers, diced
4 to 4 ribs celery, diced
3 garlic cloves, minced
1 cup reduced-sodium beef broth
1 teaspoon Worcestershire sauce
1 (28-ounce) can whole tomatoes in juice
1/2 cup red wine
2 bay leaves
Hot sauce


  1. To prepare seasoned flour, combine all ingredients in a medium bowl.
  2. Dredge meat in seasoned flour and shake off excess.
  3. Heat oil in a Dutch oven over medium heat. Add meat, a few pieces at a time and cook until brown on both sides. Transfer to a plate. Add butter to pan. Add onions, bell pepper, celery and garlic; cook 10 minutes. Add broth, Worcestershire, tomatoes, red wine and bay leaves. Bring to a boil; reduce heat to medium-low and return meat to pan. Simmer, covered, until tender, 1 1/2 to 2 hours. Add a few dashes of hot sauce. Serve over Toasted Garlic Grits.



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