It’s snooowing! And it’s the perfect level of flurries. Not too much that would bury everyone for days, but just enough to dust everything into a pretty winter wonderland. I’ve survived a couple of snow storms, including Snowmaggedon in DC a few years ago. That was crazy. Before the blizzard hit, hordes of people swamped grocery stores and grabbed anything and everything off the shelves. Metro shut down for nearly a week and business and offices halted. I couldn’t’ complain at the time, I had a week off.
That actually was my first winter after leaving Florida. I didn’t really know what to do, but I assumed the preparation was similar to a hurricane. Meaning lots of water and cooking food ahead of time, and an emergency box of non-perishables such as cookies. So before a snowstorm, I slow cook a lot of meat. I would say I prepare so much meat in case the power goes out. It may seem odd, but as long as I got a cooler (there’s free ice outside) and a small propane tank for reheating, I’m good.
This dish is based on Swiss Steak which is beef that has been floured, fried, and braised in tomatoes. The name threw me off. Hearing “swiss” I immediately think of Switzerland. Beautiful snowy Switzerland. Have you been? I want to go. Anyway, “swiss” in this sense comes from the term “swissing” which is a method of preparing the meat. In order to tenderize tough cuts of meat, pieces are pounded and rolled through bladed rollers.
Or instead of going violent on your dinner, we can simply slow cook it if you have the time. That way, the delicious spices and flavors have a chance to seep into the meat. And when it comes to food, I’ve got plenty of time.
- 2 lbs of Beef Round
- ¼ cup of Arrowroot Starch
- 2 teaspoons of Mustard Powder
- 1 teaspoon of Sage
- 1 teaspoon of Thyme Leaves
- 2 teaspoons of Salt
- ½ teaspoon of Black Pepper
- 4 Carrots, peeled
- 4 Celery Stalks
- 1 Medium Onion, sliced
- 3 Garlic Cloves, minced
- 3 cups of Crushed Tomatoes (or one 28 oz can)
- 3 Tablespoons of Worcestershire Sauce
- 2 Tablespoons of Cooking Fat (lard, coconut oil, or ghee)
- Cut the beef into large pieces, about 3″ cubes.
- Combine the arrowroot starch and spices.
- Cut the carrots and celery into 3″ long pieces.
- Heat the cooking fat in a frying pan.
- Coat the beef pieces with the spiced powder and pan fry until brown.
- Transfer the meat into the crock pot.
- Add the carrots, celery, onions and garlic to the fry pan and stir fry for about 2-3 minutes until onions are mostly translucent.
- Transfer the vegetables to the crock pot and turn off the heat in the frying pan.
- Add the tomatoes and worcestershire sauce to the frying pan to deglaze the leftover bits. Then transfer it all into the crock pot.
- Cover the crock pot and cook on low for at least 8 hours.
- The arrowroot coating will seep into the sauce during cooking, which will make a nice gravy.