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!
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. 🙂
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.
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.
HOW TO MAKE SWISS STEAK
- Prepare the Meat. Slice the steak into bite-sized cuts. Season with salt and pepper and set aside.
- 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.
- 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.
- Add the Wine & Vegetables. Pour the wine into the mix along with the broth and soup. Mix together and add the chopped vegetables.
- 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.
- 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.
- 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.
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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Mom’s Swiss Steak Stew
- 1 tbsp olive oil or bacon fat
- 1 1/2 lbs beef sirloin strips chopped (See Note 1)
- 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
- 1 large yellow onion chopped
- 2 cloves garlic crushed and chopped
- 1/2 tsp red pepper flakes (optional)
- 1/2 tsp dried thyme
- 3 tbsp all-purpose flour
- 1 cup dry white wine
- 10.5 oz Cream of Mushroom soup
- 1/2 cup beef stock
- 2 Russet potatoes peeled and cut into 1/2″ cubes
- 2 large carrots peeled and chopped small
- 2 ribs of celery diced
- 1 cup frozen peas
- 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.
- 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.
- 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.
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.
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
Fantastic! Enjoy Doc. 🙂
Hey Kevin…was wondering if I can use red wine instead of white….love your food…
Would definitely lend a different flavor profile, but yes, you could. Enjoy and thanks my friend!
Well, it turned out pretty darned delicious using the pressure cooker. 4 tablespoons of flour was spot-on, so thank you for that. The flavor was damaged a little, but that was completely my fault for setting the burner too high, and scorching the bottom layer. It was still great, though!
Next up, “Pan Seared Chicken with Mushrooms” (but using chicken breasts).
Thanks Bryan, I am happy to read you made it. Sorry you scorched the bottom. I must say I have yet to scorch anything in my Instant Pot and that was always an issue for me with my older pressure cooker. Let me know what you think of the Pan Seared Chicken with Mushrooms.
Hi Kevin, I just found your site, and am having a grand time rummaging through all of the recipes. Thank you so much for sharing them! My partner also has type 2 diabetes, so I’m trying to figure out better ways to cook that will be satisfying to him, and help keep him from snacking on the bad things. I have one question for you on this (delicious-looking) recipe: does the 3 tbsp of flour thicken the broth very much? I’m aiming for a fairly thick stew, and will use a pressure cooker, so I’d like to get the right… Read more »
Hey Bryan, thanks for stopping by here. I can not admit that I completely make and post recipes for the diabetic, but I do make a variety. A dietician I am not, but try through various readings and such to cook and bake with the best of intentions. 🙂 That being said there are all kinds of dishes here and I am glad you found me. Yes, the flour does thicken the broth. If you want it really thick I would go 4 tablespoons. Let me know how this turns out. I have been using the Instant Pot for almost… Read more »
This soup looks so so good, really lovely colors going and with steak , you can’t be wrong. I used pressure cooker only once, and was so scared with a closet kitchen, and gave it to mom! Mom swears by it, she use it almost for everything!
As long as you follow the instructions it is safe. I use it at least once a week Farida, it saves so much time. I wish I could show you, but Jordan is a bit far away. 😉 Plus, the pressure cookers made currently are a far cry from the days of old. Give it a try! 🙂
I am probably one of the oldest bloggers on the block and have never used a pressure cooker! I got a feeling I am missing out. New tool to tackle! But this soup looks fabulous! I have never heard of anything like it and can’t wait to try it!
Oh my, the new adventures that await you Kathi! The pressure cooker is truly an amazing kitchen utensil, and not to be feared when used properly, it gets a “slow cooked” meal on the table in no time! Let me know how it goes and how I might help if you have any questions. Thanks and have a wonderful Thanksgiving. 🙂
Well, if this is your mom’s recipe, then this has GOT to be good!! I was definitely one of those people who were scared to use the pressure cooker. I think as a child being told never to go near it may have created a little nervousness around it, but these days? I’m all about it. The more I use it, the more comfortable I get with it and there’s no looking back 🙂 This time of year certainly calls for stew and this fits the bill perfectly. You know the only thing I’d add when I served mine up?… Read more »
It is and a house favorite. Thanks Dawn, you will really enjoy this. The pressure cooker gets lots of use in my kitchen for a “slow cooked” meal on the table in no time whenever I forget to start it in a crock pot. Works every time. Vinegar add sounds awesome, too! 😉 Not sure if you celebrate Thanksgiving up there, but I am grateful we have become friends. Cheers!
We celebrated in October so there’s a fair bit of time between then and the turkey at Christmas 🙂 So, I’m really looking forward to that! I’m grateful we have become friends too, Kevin! You’re too sweet 🙂
Hey Kevin! Now that’s a pot of cold weather goodness! I did have a pressure cooker, but somehow in our move to TN it disappeared so I’ll be doing the oven version. It was a very handy appliance as I could come home from work and get a “slow cooked” meal on the table in no time! I also used my crockpot a lot back then.
Indeed Dorothy! That is exactly why I love the pressure cooker… when you forget to slow cook something and need it pronto. Works like a charm. 🙂
Yay for Mom!! This stew looks amazing Kevin! I want to grab that yummy looking bowl right off my computer screen. My husband Tom is all about stews, so he is going to love this recipe. And the weather here is freezing at the moment, so this is perfect! Hope you have a great week and a wonderful Thanksgiving Kevin!
This is one of my all time favorites, thanks MaryAnn. Have a wonderful Thanksgiving as well. Cheers!
My mom used to make something very much like this and I haven’t had it in years. Sounds so good, and we love cooking with a pressure cooker. My hubby did open a pot, one time too soon, and black beans went all over the ceiling! What a mess, especially those old popcorn ceilings, you know? We’re much better now:-)
Wow, what a hot mess those black beans must have been. Hopefully he didn’t get hurt! I remember those popcorn ceilings, that must have been an absolutely horrible thing to clean up. This should be a lot easier and tastier. 😉
Thanks for the reminder and encouragement to use our pressure cooker! We got one for our wedding, and I swear we’ve used it like once. I need to pull that bad boy out and make some of this soup…it looks so darned comforting and delicious! Thanks for sharing this one, my friend!
Whenever I can help Dave 😉 Plus, I got to share one of my favorites from Mom. Can’t go wrong. 🙂