Slow Cooker Swiss Steak

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Slow Cooker Swiss Steak to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Slow Cooker Swiss Steak, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1/4 cup all-purpose flour
• salt and pepper to taste
• 1 1/2 pounds round steak, cut into
• small pieces
• 3 tablespoons vegetable oil
• 3 stalks celery, chopped
• 1 onion, chopped
• 3 carrots, shredded
• 2 (14.5 ounce) cans diced
• tomatoes with juice
• 1 tablespoon Worcestershire
• sauce
• 2 tablespoons brown sugar, or to
• taste

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

In a shallow bowl, mix the flour, salt, and pepper

Step 2: Technique & Execution

Lightly coat the round steak pieces in the flour mixture

Step 3: Technique & Execution

Heat the oil in a skillet over medium heat, and saute the celery, onion, and carrots about 5 minutes, until tender

Step 4: Technique & Execution

Remove from heat, and set aside

Step 5: Technique & Execution

Mix in the round steak pieces, and cook until lightly browned

Step 6: Technique & Execution

Place the vegetables and steak in a slow cooker