Dutch Oven Swiss Steal
2 Pounds London Broil
½ Cup All-Purpose Flour
½ Teaspoon Seasoned Salt
½ Teaspoon Ground Black Pepper
2 Tablespoons Olive Oil
Salt And Ground Black Pepper To Taste
2 (14.5 Ounce) Cans Italian-Style Diced Tomatoes, Undrained
1 Cup Beef Stock
1 Cup Diced Celery
2 Small Onions, Diced
3 Medium (Blank)S Carrots, Diced
1 Green Bell Pepper, Diced
Step 1 Cut London broil into 2-inch cubes. Combine flour, seasoned salt, and 1/2 teaspoon pepper in a resealable plastic bag; add cubed meat. Toss to coat.
Step 2 Now gently, but firmly, pound the steak with a mallet or the back of a soup ladle.
Step 3 Heat oil in a large Dutch oven or pot over medium-high heat. Cook and stir meat until browned, about 10 minutes. Season with salt and pepper. Add diced tomatoes with juice, beef stock, celery, onions, carrots, and bell pepper. Mix well and bring to a boil.
Step 4 Cover and reduce heat to low. Simmer, covered, for 1 hour, stirring occasionally. Crack the lid of the pot about 1/2 inch to let the steam escape. Continue to simmer until beef is tender, about 1 hour more. Serves 6, serve with garlic mash, a salad and beverage.