Mom’s Swiss Steak Stew

5 from 4 votes

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A serving of Swiss Steak stew is bathed in a rich gravy flavored with slowly stewed vegetables, garlic and herbs, and white wine. The beef is melt-in-your-mouth tender and mouthwateringly moist. It’s great for a special dinner or any weeknight!

bowl of swiss steak stew made of tender beef in gravy with carrots, peas and potatoes


Savory, tender, and beyond flavorful, this Swiss Steak Stew is one of my favorites of my mom’s recipes. Modified and updated for the Instant Pot, oven, or pressure cooker, this one delivers big time in the flavor department and feeds a crowd.

A wonderful mushroom onion gravy is made while this cooks, and with a variety of vegetables, it is a full meal. But you need some biscuits to sop up all that savory goodness, and I have just the ones, too. 🙂

spoon with Mom’s Swiss Steak Stew

Mushroom, steak, and onions find themselves in stew recipes worldwide. That combination of sharp acidity, rich savory flavor, and tender meat is widely loved! And this is one of my favorite recipes featuring the three. 

A warm, hearty meal of Swiss steak stew is wonderful for nights when you need to feed a good number of people. It’s filling and satisfying, and is especially wonderful in the colder months. 
Bulk it up with extra vegetables (any of your favorites will do) and serve with warm, crusty bread to scoop up the rest of the gravy! I’d recommend a french-style sourdough, but we also have plenty of other breads to choose from.

pressure cooker with Mom’s Swiss Steak Stew

INGREDIENT NOTES AND SUBSTITUTIONS

  • Olive Oil or Bacon Fat – Either will have a moisturizing effect on the beef, so it’s overall a matter of preference which you use. 
  • Beef Sirloin Strips – I prefer to use this cut of meat because it is less tough than bottom round. However, you can use any stewing beef. 
  • Yellow Onion & Garlic Because this recipe involves slow cooking, I recommend using fresh rather than the powdered seasoning alternatives as their flavor will quickly cook away. 
  • Red Pepper Flakes – This seasoning is optional for additional heat.
  • Dried Thyme – If substituting fresh, use three times more – so 2 ½ teaspoons of fresh thyme.
  • Dry White Wine – Sauvignon Blanc is a good white wine to pair with beef. Most white wines are good options, but avoid those with low acidity and deeper flavors. 
  • Cream of Mushroom Soup – Those who enjoy the taste and texture of mushrooms can add their own chopped and sauteed mushrooms to the mix. 
  • Beef Stock – Vegetable, chicken, or mushroom stock make appropriate substitutes. 
  • Frozen Peas – If you decide to use canned or fresh instead, wait to add them until the very last minute so that they don’t turn too mushy in the meantime. 
white bowl with Mom’s Swiss Steak Stew

HOW TO MAKE SWISS STEAK

  1. Prepare the Meat. Slice the steak into bite-sized cuts. Season with salt and pepper and set aside. 
  2. Prepare the Vegetables. Cut the onion and mince the garlic. Rinse, peel, and chop the potatoes and carrots into evenly sized chunks. Dice the celery. Set all aside. 
  3. Sear and Saute. If cooking in the oven, preheat to 350°F. Sear the steak on all sides in the oil or fat (if using an Instant Pot, do this on Saute mode). Once browned, add the onions and saute until transparent. Follow with the garlic, red pepper flakes, thyme, and flour. Mix all together and stir for 3 minutes. 
  4. Add the Wine & Vegetables. Pour the wine into the mix along with the broth and soup. Mix together and add the chopped vegetables. 
  5. Cook in the Oven: Cook, covered, for 1 ½ hours. Remove from the oven and stir in the frozen peas. Cover and let sit for 5 minutes before serving. 
  6. Cook in the Pressure Cooker: Cover with the lid and cook for 20 minutes after the regulator starts to rock. Once finished cooking, release the steam and add the frozen peas. Stir, cover, and let sit for another 5 minutes before serving. 
  7. Cook in an Instant Pot: Cook on Stew mode for 30 minutes on High. Perform a Quick Release and stir. If the gravy is too thin, cook on Saute mode for 5 minutes or add a cornstarch slurry. Stir in the frozen peas, cook for another couple minutes, and serve.
overhead shot of bowls filled with Mom’s Swiss Steak Stew

What is Swiss steak?

It’s a steak that has been browned and slowly cooked alongside hearty vegetables, usually potatoes, celery, and carrots. It’s very tender, moist, and savory.

The cut of meat in Swiss steak varies from recipe to recipe. A bottom round is common to use, and I prefer beef sirloin. But you can certainly use your preferred beef stew meat – just use 1 ½ pounds worth to fit the recipe.

How long does cooked Swiss steak last in the fridge?

Cooked beef can be kept in the refrigerator for up to 4 days. Keep in an airtight container and allow to cool completely before storing.

You can reheat it in the oven, stovetop, Instant Pot, or even the microwave. Swiss steak stew is fantastic for leftovers!

Why is my Swiss steak tough?

It’s possible that you cooked the meat at too high a temperature, or you haven’t let it cook for long enough at the appropriate temperature. 

Additionally, you want to make sure you have the right amount of liquid compared to the meat and vegetables.

This recipe post, originally published on Kevin Is Cooking May, 2016, has been updated with new content, photos and/or video in February, 2023.

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bowl of swiss steak stew made of tender beef in gravy with carrots, peas and potatoes

Mom’s Swiss Steak Stew

5 from 4 votes
Swiss Steak stew can be made fast in the pressure cooker or slowly in the oven. Either way, it’s rich, tender, and absolutely delicious!
Servings: 6 servings
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes

Ingredients 

Instructions 

  • Cut meat into bite sized pieces and season with salt and pepper. Set aside.
  • Chop the onion, and garlic. Peel and chop potatoes and carrots. Dice the celery.

Baking in Oven

  • Preheat oven to 350°F. Brown the steak in oil on all sides. Add the chopped onion and cook until transparent. Add garlic and red pepper flakes (optional), thyme and sprinkle the flour on top. Mix to coat and cook for 3 minutes. Stir in the wine, condensed soup and broth, mix thoroughly. Add the potatoes, carrots, celery and cook covered 1 1/2 hours in a 350˚F oven.
  • Prior to serving add frozen peas and stir in to combine. Cover and allow to rest 5 minutes and serve.

Pressure Cooker

  • Brown the steak in oil on all sides. Add the chopped onion and cook until transparent. Add garlic and red pepper flakes (optional), thyme and sprinkle the flour on top. Mix to coat and cook for 3 minutes. Stir in the wine, condensed soup and broth, mix thoroughly. Add the potatoes, carrots, celery and cover with lid. Cook for 20 minutes after regulator starts to rock.
  • When done, release steam per manufacturer’s instructions and add frozen peas. Stir in to combine with stew. Cover and allow to rest 5 minutes then serve.

Instant Pot

  • Set to Saute mode and brown the steak in oil on all sides. Add the chopped onion and cook until transparent. Add garlic and red pepper flakes (optional), thyme and sprinkle the flour on top. Mix to coat and cook for 3 minutes. Stir in the wine, condensed soup and broth, mix thoroughly. Add the potatoes, carrots, celery and cover with lid. Set to Stew mode for 30 minutes on High.
    Quick Release and stir. If gravy is too thin, reduce on Saute setting for 5 minutes or add a quick cornstarch slurry (2 tablespoons water and 1 tablespoon cornstarch). Cook for a few minutes and serve.

Notes

Feel free to use 1 1/2 pounds of whatever beef stew meat you prefer.

Nutrition

Serving: 1oz | Calories: 662kcal | Carbohydrates: 29.8g | Protein: 28.6g | Fat: 46.1g | Saturated Fat: 24g | Cholesterol: 189.7mg | Sodium: 342.7mg | Fiber: 3.6g | Sugar: 6.4g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Course: Dinner, Main
Cuisine: American
Have You Made This Recipe? Let Me Know on InstagramTag @keviniscooking or tag me #keviniscooking!
bowl of swiss steak stew with beef, peas and carrots

Kevin

Whether in the kitchen or on the grill, you’ll find me cooking American favorites with a love for BBQ, Mexican and Tex Mex. I’m passionate about making tasty food because life’s too short to be bland!

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23 Comments

  1. 5 stars
    Kevin… you’ve done it again! Another great recipe we hungry meat, potatoes, and graviy men will love slow cooked with veggies and a little wine!! Mmmm Mmmm

    You’re the best bro…
    Doc – Thailand