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Savory, tender and beyond flavorful, this Swiss Steak Stew is my favorite of mom’s recipes. Modified for the oven or pressure cooker, this one delivers big time in the flavor department and feeds a crowd. www.keviniscooking.com
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4 from 4 votes

Mom's Swiss Steak Stew

This recipe gives instructions for cooking the stew two ways: by pressure cooker method or baking in the oven. If cooking in the oven preheat to 350°F.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dinner, Main
Cuisine: American, Western
Keyword: 30 minute dinner, pressure cooker recipe, steak stew recipe
Servings: 6 servings
Calories: 662kcal

Ingredients

  • 1 tbsp olive oil or bacon fat
  • 1 1/2 lbs beef sirloin strips chopped (See Note1)
  • 1/2 tsp salt
  • freshly ground black pepper
  • 1 large onion diced
  • 2 cloves garlic crushed and chopped
  • 1/2 tsp red pepper flakes optional
  • 1/2 tsp dried thyme
  • 3 tbsp flour
  • 1 cup dry white wine
  • 1 10.5 oz can 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

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.
  • If cooking in oven: 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.

  • If using a 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.

Notes

Feel free to use 1 1/2 pounds of whatever beef stew meat you prefer.
If you're converting meat from a slow cooker to an Instant Pot, follow this rule: if the meat dish cooks in eight hours on low or four hours on high in the slow cooker, it will cook in 25-30 minutes in the Instant Pot. Make sure the Instant Pot setting reads "sealing" and not "venting" to ensure it's cooked properly.

Nutrition

Serving: 1g | 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