50+ Flavorful Dutch Oven Bottom Round Steak Recipes for Dinners

When it comes to cooking hearty, comforting meals, few methods are as reliable and delicious as using a Dutch oven.

Whether you’re a seasoned cook or just starting your culinary journey, the Dutch oven’s versatility makes it the perfect tool for slow-cooking bottom round steak.

This tough cut of meat, known for its lean texture, becomes incredibly tender and flavorful when braised in a Dutch oven.

With the right technique, you can transform it into a succulent roast, a savory stew, or even a rich and satisfying steak dish.

In this article, we’ve compiled over 50 mouthwatering Dutch oven bottom round steak recipes that showcase the wide variety of ways you can cook this versatile cut of meat.

From classic flavors like garlic and rosemary to creative combinations with beer, bacon, and root vegetables, these recipes will inspire you to make the most of your bottom round steak.

Whether you’re looking for a simple weeknight dinner or something more extravagant for a special occasion, there’s a recipe here for everyone.

50+ Flavorful Dutch Oven Bottom Round Steak Recipes for Dinners

Bottom round steak is an incredibly versatile cut that can be turned into countless delicious dishes using a Dutch oven.

The slow-cooking process ensures a tender, flavorful meal that’s perfect for any occasion.

Whether you prefer a rich, savory sauce, a medley of vegetables, or a unique flavor twist, these 50+ recipes provide something for every taste.

By experimenting with different ingredients and techniques, you’ll find new and exciting ways to enjoy this affordable cut of meat.

So, dust off your Dutch oven and get ready to explore the endless possibilities of bottom round steak cooking—your taste buds will thank you!

Dutch Oven Braised Bottom Round Steak

A flavorful and hearty dish, this braised bottom round steak recipe creates a tender, melt-in-your-mouth texture with minimal effort. Cooking the steak slowly in a Dutch oven helps retain moisture and infuses the meat with a rich, savory flavor from the seasonings and vegetables.

Ingredients:

• 2 lbs bottom round steak
• 1 tbsp olive oil
• 1 onion, sliced
• 3 garlic cloves, minced
• 2 cups beef broth
• 1 tbsp Worcestershire sauce
• 1 tbsp tomato paste
• 2 tbsp fresh thyme (or 1 tbsp dried)
• 1 bay leaf
• Salt and pepper, to taste
• 2 tbsp flour (optional, for thickening)

Instructions:

1. Preheat the oven to 325°F (163°C).
2. Heat the olive oil in a Dutch oven over medium-high heat. Season the bottom round steak with salt and pepper and sear it on both sides until browned, about 4-5 minutes per side. Remove the steak and set it aside.
3. In the same Dutch oven, add the sliced onion and minced garlic. Sauté for about 2-3 minutes until softened and fragrant.
4. Stir in the beef broth, Worcestershire sauce, tomato paste, thyme, and bay leaf. Scrape up any browned bits from the bottom of the pot.
5. Return the steak to the pot, making sure it is partially submerged in the liquid.
6. Cover the Dutch oven with a lid and transfer it to the preheated oven. Braise for 2.5 to 3 hours, or until the steak is tender.
7. (Optional) For a thicker sauce, remove the steak and whisk in 2 tablespoons of flour into the liquid. Simmer for an additional 5-10 minutes until thickened.
8. Serve the steak with the braising liquid and vegetables on top.

Slow-cooked to perfection, this braised steak offers incredible tenderness and a deeply savory flavor. The long cooking process allows the flavors to meld beautifully, and the tender meat pairs perfectly with mashed potatoes or steamed vegetables.

Dutch Oven Bottom Round Steak Stew

A comforting stew made with tender bottom round steak, vegetables, and a rich, savory broth. This Dutch oven recipe is a complete meal in one pot, perfect for a cozy evening. The slow-cooking process ensures the meat becomes wonderfully tender while the vegetables soak up all the flavors.

Ingredients:

• 2 lbs bottom round steak, cut into cubes
• 1 tbsp olive oil
• 1 onion, chopped
• 3 carrots, sliced
• 2 potatoes, peeled and diced
• 2 garlic cloves, minced
• 4 cups beef broth
• 1 cup red wine (optional)
• 1 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 bay leaf
• Salt and pepper, to taste
• 2 tbsp cornstarch (optional, for thickening)

Instructions:

1. Heat olive oil in a Dutch oven over medium-high heat. Season the cubed bottom round steak with salt and pepper and brown it in batches. Remove the steak and set it aside.
2. In the same Dutch oven, sauté the chopped onion and garlic for 2-3 minutes until softened.
3. Add the carrots, potatoes, and tomato paste. Stir everything together and cook for an additional 2 minutes.
4. Pour in the beef broth and red wine (if using), scraping up any browned bits from the bottom of the pot.
5. Add the browned steak back into the pot along with the thyme, rosemary, and bay leaf.
6. Bring the mixture to a boil, then reduce the heat to low. Cover the Dutch oven and simmer for 2-2.5 hours, or until the meat and vegetables are tender.
7. (Optional) For a thicker stew, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water and stir it into the stew. Simmer for 5 minutes until thickened.
8. Taste and adjust the seasoning if needed before serving.

This stew is a perfect combination of hearty vegetables, tender beef, and rich broth. It is an ideal dish for chilly evenings, offering both comfort and nutrition in every spoonful.

Dutch Oven Smothered Bottom Round Steak

In this recipe, the bottom round steak is cooked low and slow, smothered in a savory gravy made from onions, mushrooms, and beef broth. The result is a juicy, flavorful steak with a rich, velvety sauce that pairs wonderfully with mashed potatoes or rice.

Ingredients:

• 2 lbs bottom round steak
• 1 tbsp olive oil
• 1 onion, thinly sliced
• 8 oz mushrooms, sliced
• 2 cups beef broth
• 1 tbsp soy sauce
• 1 tbsp Dijon mustard
• 1 tsp fresh thyme (or 1/2 tsp dried)
• 2 tbsp butter
• Salt and pepper, to taste
• 2 tbsp flour (for thickening)

Instructions:

1. Preheat your oven to 325°F (163°C).
2. Season the bottom round steak with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat, then sear the steak on both sides until browned. Remove the steak and set it aside.
3. In the same Dutch oven, add butter, then sauté the sliced onion and mushrooms until softened, about 5 minutes.
4. Stir in the beef broth, soy sauce, Dijon mustard, and thyme. Scrape up any browned bits from the bottom of the pot.
5. Return the steak to the pot, making sure it’s covered with the liquid. Bring it to a simmer.
6. Cover the Dutch oven and place it in the oven. Cook for 2-2.5 hours, or until the steak is fork-tender.
7. (Optional) For a thicker sauce, remove the steak and whisk 2 tablespoons of flour into the gravy. Simmer for 5-10 minutes until the sauce thickens.
8. Serve the steak with the smothered gravy over mashed potatoes or rice.

The combination of tender steak and a rich, savory mushroom gravy makes this dish a true crowd-pleaser. Whether served with mashed potatoes or a side of vegetables, this smothered bottom round steak delivers both flavor and satisfaction in each bite.

Dutch Oven Bottom Round Steak with Caramelized Onions

This recipe brings out the best in bottom round steak by cooking it slowly in a Dutch oven, ensuring the meat remains tender and juicy. Paired with caramelized onions, it creates a deep, savory flavor profile that perfectly complements the steak’s hearty taste.

Ingredients:

• 2 lbs bottom round steak
• 1 tbsp olive oil
• 2 large onions, thinly sliced
• 2 cloves garlic, minced
• 1 cup beef broth
• 1/2 cup balsamic vinegar
• 1 tsp dried thyme
• 1 tbsp brown sugar
• Salt and pepper, to taste
• 1 tbsp butter (optional for richness)

Instructions:

1. Preheat your oven to 325°F (163°C).
2. Heat olive oil in a Dutch oven over medium-high heat. Season the steak with salt and pepper, then sear on both sides until browned, about 4-5 minutes per side. Remove the steak and set it aside.
3. In the same pot, add the butter (if using) and cook the onions over low heat, stirring occasionally until they become soft and golden brown, about 20-25 minutes. Add the garlic and cook for an additional 2 minutes.
4. Stir in the beef broth, balsamic vinegar, brown sugar, and thyme. Scrape the bottom of the pot to release any caramelized bits.
5. Return the steak to the pot, making sure it’s mostly covered by the liquid. Cover the Dutch oven with a lid and place it in the oven.
6. Braise the steak for 2.5 to 3 hours, or until it’s fork-tender and the onions have fully caramelized.
7. Serve the steak with the sweet, savory onions on top, accompanied by your favorite side dishes.

The caramelized onions elevate the bottom round steak with their sweet and tangy flavor, creating a comforting dish that pairs beautifully with mashed potatoes, rice, or crusty bread. This slow-cooked steak recipe is perfect for a satisfying dinner, bursting with rich flavors.

Dutch Oven Bottom Round Steak with Root Vegetables

A wholesome and rustic meal, this Dutch oven recipe combines bottom round steak with hearty root vegetables like carrots, parsnips, and potatoes. The slow-braising method ensures the meat is tender, while the vegetables soak up all the savory juices, making for a complete and satisfying dish.

Ingredients:

• 2 lbs bottom round steak
• 1 tbsp olive oil
• 1 onion, chopped
• 3 carrots, peeled and cut into chunks
• 2 parsnips, peeled and cut into chunks
• 3 potatoes, peeled and diced
• 4 cups beef broth
• 1 cup red wine (optional)
• 2 tbsp tomato paste
• 1 tsp dried rosemary
• 1 tsp dried thyme
• Salt and pepper, to taste
• 2 tbsp flour (optional, for thickening)

Instructions:

1. Preheat your oven to 325°F (163°C).
2. Heat olive oil in a Dutch oven over medium-high heat. Season the steak with salt and pepper and brown it on both sides, about 4-5 minutes per side. Remove the steak and set it aside.
3. In the same pot, sauté the chopped onion for 3 minutes, or until softened.
4. Add the carrots, parsnips, and potatoes, and cook for an additional 2 minutes. Stir in the tomato paste, then add the beef broth and red wine (if using).
5. Sprinkle in the rosemary and thyme, and bring the mixture to a boil.
6. Return the steak to the pot, partially submerging it in the liquid. Cover the Dutch oven and transfer it to the preheated oven.
7. Braise the steak and vegetables for 2.5 to 3 hours, or until the steak is fork-tender and the vegetables are cooked through.
8. (Optional) For a thicker sauce, remove the steak and vegetables, whisk in 2 tablespoons of flour into the braising liquid, and simmer for an additional 5-10 minutes until thickened.
9. Serve the steak and root vegetables with the rich sauce spooned over the top.

The combination of tender bottom round steak and root vegetables creates a wonderfully filling dish. The slow cooking method ensures the vegetables absorb all the savory flavors of the meat and broth, resulting in a hearty, satisfying meal that’s perfect for any occasion.

Dutch Oven Bottom Round Steak with Garlic and Herb Sauce

This recipe highlights the delicious flavors of bottom round steak, complemented by a fragrant garlic and herb sauce. The Dutch oven ensures the steak cooks evenly and retains its juiciness, while the garlic and herbs infuse the meat with savory, aromatic flavors.

Ingredients:

• 2 lbs bottom round steak
• 1 tbsp olive oil
• 4 cloves garlic, minced
• 1/2 cup white wine (optional)
• 2 cups beef broth
• 2 tbsp Dijon mustard
• 2 tbsp fresh parsley, chopped
• 1 tsp dried thyme
• 1 tbsp lemon juice
• Salt and pepper, to taste
• 1 tbsp butter (optional for richness)

Instructions:

1. Preheat your oven to 325°F (163°C).
2. Heat olive oil in a Dutch oven over medium-high heat. Season the steak with salt and pepper, then sear it on both sides until browned, about 4-5 minutes per side. Remove the steak and set it aside.
3. In the same Dutch oven, add minced garlic and sauté for 1-2 minutes until fragrant.
4. Pour in the white wine (if using), scraping up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes to reduce slightly.
5. Stir in the beef broth, Dijon mustard, thyme, and lemon juice. Bring the mixture to a simmer.
6. Return the steak to the pot, ensuring it’s partially submerged in the liquid. Cover the Dutch oven with a lid and place it in the oven.
7. Braise for 2-2.5 hours, or until the steak is tender.
8. (Optional) For added richness, stir in 1 tablespoon of butter at the end of cooking.
9. Garnish the steak with fresh parsley before serving, along with the flavorful garlic and herb sauce.

The garlic and herb sauce enhances the bottom round steak with its aromatic, tangy flavor. The slow cooking ensures the meat remains juicy and tender, while the herbs and mustard add a lovely depth of flavor, making this recipe a standout for a flavorful dinner.

Dutch Oven Bottom Round Steak with Sweet Potatoes and Spinach

This recipe combines the rich, savory flavor of bottom round steak with the sweetness of roasted sweet potatoes and the freshness of spinach. The slow-braised steak becomes tender and juicy, while the vegetables absorb all the delicious flavors from the cooking process.

Ingredients:

• 2 lbs bottom round steak
• 1 tbsp olive oil
• 2 large sweet potatoes, peeled and cut into chunks
• 2 cups fresh spinach, washed and chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 cups beef broth
• 1/4 cup orange juice (optional for added sweetness)
• 1 tsp ground cumin
• 1 tsp dried oregano
• Salt and pepper, to taste
• 1 tbsp butter (optional)

Instructions:

1. Preheat your oven to 325°F (163°C).
2. Heat olive oil in a Dutch oven over medium-high heat. Season the bottom round steak with salt and pepper, then sear it on both sides until browned, about 4-5 minutes per side. Remove the steak and set it aside.
3. In the same Dutch oven, add the chopped onion and garlic, cooking for about 2 minutes until softened and fragrant.
4. Add the sweet potatoes, cumin, and oregano, stirring to combine. Pour in the beef broth and orange juice (if using), scraping up any browned bits from the bottom of the pot.
5. Return the steak to the pot, making sure it’s mostly covered with the liquid and vegetables. Bring the mixture to a simmer.
6. Cover the Dutch oven with a lid and place it in the oven. Braise for 2.5 to 3 hours, or until the steak is fork-tender and the sweet potatoes are soft.
7. About 10 minutes before serving, stir in the fresh spinach, allowing it to wilt and mix into the sauce.
8. (Optional) Stir in a tablespoon of butter for added richness before serving.

This dish is a perfect balance of savory and sweet. The tender bottom round steak and the vibrant sweet potatoes work wonderfully together, while the spinach adds a fresh, earthy touch. It’s a nutrient-packed meal that feels comforting and satisfying.

Dutch Oven Bottom Round Steak with Peppers and Tomatoes

A vibrant and flavorful dish, this Dutch oven recipe highlights the bold flavors of bell peppers and tomatoes paired with tender, slow-braised bottom round steak. The peppers add sweetness and color, while the tomatoes create a rich, savory sauce.

Ingredients:

• 2 lbs bottom round steak
• 1 tbsp olive oil
• 2 bell peppers, sliced
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 cups beef broth
• 1 can (14.5 oz) diced tomatoes
• 1 tbsp tomato paste
• 1 tsp smoked paprika
• 1 tsp dried basil
• Salt and pepper, to taste
• Fresh basil, for garnish

Instructions:

1. Preheat your oven to 325°F (163°C).
2. Heat olive oil in a Dutch oven over medium-high heat. Season the steak with salt and pepper, then sear it on both sides until browned, about 4-5 minutes per side. Remove the steak and set it aside.
3. In the same Dutch oven, add the onion, garlic, and sliced bell peppers. Sauté for 3-4 minutes until the peppers start to soften.
4. Stir in the diced tomatoes, tomato paste, smoked paprika, and dried basil. Scrape up any browned bits from the bottom of the pot and mix everything together.
5. Return the steak to the pot and pour in the beef broth. Bring the mixture to a simmer.
6. Cover the Dutch oven with a lid and transfer it to the oven. Braise for 2.5 to 3 hours, or until the steak is fork-tender and the vegetables are fully cooked.
7. Remove from the oven, taste the sauce, and adjust the seasoning with salt and pepper if necessary.
8. Serve the steak topped with the pepper-tomato mixture, garnished with fresh basil.

The combination of juicy, tender steak and the tangy-sweet peppers and tomatoes creates a dish that’s bursting with flavor. The slow-cooked steak absorbs the rich, savory sauce, making it a satisfying and colorful meal perfect for any occasion.

Dutch Oven Bottom Round Steak with Mushroom Gravy

A classic comfort food recipe, this Dutch oven bottom round steak is smothered in a creamy mushroom gravy that adds depth and richness to the tender steak. The mushrooms provide an earthy flavor that perfectly complements the savory beef broth.

Ingredients:

• 2 lbs bottom round steak
• 1 tbsp olive oil
• 1 onion, chopped
• 8 oz mushrooms, sliced
• 3 cloves garlic, minced
• 2 cups beef broth
• 1/2 cup heavy cream
• 1 tbsp soy sauce
• 1 tbsp flour (for thickening)
• 1 tsp dried thyme
• Salt and pepper, to taste
• 1 tbsp butter (optional for richness)

Instructions:

1. Preheat your oven to 325°F (163°C).
2. Heat olive oil in a Dutch oven over medium-high heat. Season the bottom round steak with salt and pepper, then sear it on both sides until browned, about 4-5 minutes per side. Remove the steak and set it aside.
3. In the same pot, add the chopped onion and sauté for 2-3 minutes until softened. Add the mushrooms and garlic, cooking for another 5 minutes until the mushrooms release their juices and become tender.
4. Stir in the beef broth, soy sauce, and thyme, scraping up any browned bits from the bottom of the pot. Bring the mixture to a simmer.
5. Return the steak to the Dutch oven, making sure it is partially submerged in the sauce. Cover with a lid and braise for 2.5 to 3 hours, or until the steak is fork-tender.
6. Once the steak is done, remove it from the pot and set it aside. Stir in the heavy cream and flour to the sauce, whisking until smooth. Simmer for 5-10 minutes to thicken the gravy.
7. (Optional) Add a tablespoon of butter for extra richness and creaminess in the sauce.
8. Serve the steak smothered in the mushroom gravy.

The creamy mushroom gravy elevates the bottom round steak, making it rich and indulgent. This dish pairs perfectly with mashed potatoes or egg noodles, as the sauce is perfect for soaking up with every bite. It’s a comforting and satisfying meal that’s sure to please.

Dutch Oven Bottom Round Steak with Beer and Mustard Sauce

This recipe infuses the bottom round steak with the bold flavors of beer and mustard, creating a rich, tangy sauce that perfectly complements the meat. The Dutch oven’s slow-braising method ensures the steak is tender and juicy, while the beer adds depth and complexity to the dish.

Ingredients:

• 2 lbs bottom round steak
• 1 tbsp olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 cup beer (lager or pale ale)
• 1/4 cup Dijon mustard
• 1 tbsp honey
• 2 cups beef broth
• 1 tsp dried rosemary
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat your oven to 325°F (163°C).
2. Heat olive oil in a Dutch oven over medium-high heat. Season the steak with salt and pepper, then sear it on both sides until browned, about 4-5 minutes per side. Remove the steak and set it aside.
3. In the same Dutch oven, add the chopped onion and garlic. Cook for 3-4 minutes until softened and fragrant.
4. Pour in the beer, scraping up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes to reduce slightly.
5. Stir in the Dijon mustard, honey, and beef broth. Add the rosemary, then bring the mixture to a simmer.
6. Return the steak to the pot, making sure it’s mostly covered with the liquid. Cover the Dutch oven and place it in the oven.
7. Braise for 2.5 to 3 hours, or until the steak is fork-tender and the sauce has thickened slightly.
8. Once done, remove the steak and let it rest for a few minutes before slicing. Serve the steak with the beer-mustard sauce, garnished with fresh parsley.

The beer and mustard sauce provides a unique, savory twist to the bottom round steak, with a perfect balance of tanginess and sweetness. This dish is great for a casual weeknight meal or a special gathering and pairs well with roasted vegetables or mashed potatoes.

Dutch Oven Bottom Round Steak with Bacon and Brussels Sprouts

A delightful combination of savory bacon and tender Brussels sprouts complements the richness of slow-cooked bottom round steak in this Dutch oven recipe. The bacon adds a smoky flavor, while the Brussels sprouts absorb the delicious drippings, making for a hearty, flavorful meal.

Ingredients:

• 2 lbs bottom round steak
• 2 tbsp olive oil
• 4 strips of bacon, chopped
• 1 onion, chopped
• 2 cups Brussels sprouts, trimmed and halved
• 3 cloves garlic, minced
• 2 cups beef broth
• 1/4 cup balsamic vinegar
• 1 tsp dried thyme
• Salt and pepper, to taste
• 1 tbsp butter (optional)

Instructions:

1. Preheat your oven to 325°F (163°C).
2. Heat olive oil in a Dutch oven over medium-high heat. Season the bottom round steak with salt and pepper, then sear it on both sides until browned, about 4-5 minutes per side. Remove the steak and set it aside.
3. In the same Dutch oven, add the chopped bacon and cook for about 4-5 minutes until crispy. Remove the bacon and set it aside, leaving some of the rendered fat in the pot.
4. Add the chopped onion and Brussels sprouts to the pot, cooking for 5-7 minutes until they begin to soften and caramelize. Add the garlic and cook for an additional 2 minutes.
5. Pour in the beef broth and balsamic vinegar, scraping up any browned bits from the bottom of the pot. Add the thyme and stir to combine.
6. Return the steak to the pot, ensuring it’s mostly submerged in the liquid. Cover the Dutch oven with a lid and place it in the oven.
7. Braise for 2.5 to 3 hours, or until the steak is fork-tender and the Brussels sprouts are fully cooked.
8. (Optional) Stir in the butter for added richness before serving.
9. Garnish with the crispy bacon pieces and serve the steak alongside the Brussels sprouts.

The crispy bacon and tender Brussels sprouts complement the flavorful, slow-braised bottom round steak, making this dish a savory delight. The balsamic vinegar adds a tangy sweetness that perfectly balances the richness of the meat, creating a well-rounded, satisfying meal.

Dutch Oven Bottom Round Steak with Roasted Garlic and Herbs

In this recipe, bottom round steak is braised slowly with a delicious mix of roasted garlic and fresh herbs. The long cooking process helps the steak absorb all the aromatic flavors, resulting in a juicy and flavorful dish that’s perfect for a cozy dinner.

Ingredients:

• 2 lbs bottom round steak
• 1 tbsp olive oil
• 1 head of garlic, halved
• 1 onion, chopped
• 2 cups beef broth
• 1/2 cup red wine (optional)
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1 tsp dried oregano
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 325°F (163°C).
2. Heat olive oil in a Dutch oven over medium-high heat. Season the steak with salt and pepper, then sear it on both sides until browned, about 4-5 minutes per side. Remove the steak and set it aside.
3. Place the halved garlic head, cut side down, in the Dutch oven and let it cook for 5-7 minutes until the garlic begins to brown. Remove the garlic and set it aside.
4. In the same Dutch oven, add the chopped onion and cook for 3 minutes until softened.
5. Stir in the beef broth, red wine (if using), rosemary, thyme, and oregano. Scrape up any browned bits from the bottom of the pot.
6. Squeeze the roasted garlic cloves out of their skins and stir them into the liquid. Return the steak to the Dutch oven, ensuring it is partially submerged in the liquid.
7. Cover the Dutch oven and place it in the oven. Braise for 2.5 to 3 hours, or until the steak is tender and infused with the garlic and herb flavors.
8. Remove the steak and let it rest for a few minutes before slicing. Serve the steak with the aromatic braising liquid spooned over the top.

The roasted garlic and fresh herbs create a wonderfully fragrant sauce that complements the slow-cooked bottom round steak perfectly. This dish offers a comforting, flavorful experience, ideal for a special dinner or when you’re craving a hearty meal.

Dutch Oven Bottom Round Steak with Caramelized Onions and Red Wine Sauce

This recipe is all about creating layers of rich flavor. The sweet, caramelized onions blend beautifully with the depth of the red wine sauce, creating a savory and aromatic accompaniment to the tender bottom round steak. Slow-cooking the steak in this sauce allows it to absorb all the complex flavors.

Ingredients:

• 2 lbs bottom round steak
• 2 tbsp olive oil
• 2 large onions, thinly sliced
• 3 cloves garlic, minced
• 1 cup red wine
• 2 cups beef broth
• 1 tsp dried thyme
• 1 tbsp balsamic vinegar
• 1 tbsp butter (optional)
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 325°F (163°C).
2. Heat olive oil in a Dutch oven over medium-high heat. Season the bottom round steak with salt and pepper. Sear the steak on both sides for about 4-5 minutes until browned. Remove the steak and set it aside.
3. In the same pot, add the sliced onions and cook over medium heat for 15-20 minutes, stirring occasionally, until the onions are deeply caramelized and golden brown. Add the minced garlic and cook for another 2 minutes until fragrant.
4. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let the wine reduce for 2-3 minutes.
5. Stir in the beef broth, thyme, and balsamic vinegar. Bring the mixture to a simmer, then return the steak to the pot, making sure it’s partially submerged in the liquid.
6. Cover the Dutch oven and place it in the oven. Braise for 2.5 to 3 hours, or until the steak is fork-tender and the sauce has thickened.
7. Once done, remove the steak and set it aside. Stir in butter for extra richness, if desired.
8. Serve the steak topped with the caramelized onions and red wine sauce.

The caramelized onions add a touch of sweetness, balancing the acidity of the red wine sauce. This dish is luxurious and comforting, with a complex flavor profile that pairs beautifully with mashed potatoes or a crusty loaf of bread.

Dutch Oven Bottom Round Steak with Root Vegetables

This recipe is perfect for a hearty, all-in-one meal. The bottom round steak is braised with a medley of root vegetables, like carrots, parsnips, and potatoes, creating a filling and wholesome dish. The vegetables soak up the flavorful beef broth, making them deliciously tender.

Ingredients:

• 2 lbs bottom round steak
• 1 tbsp olive oil
• 4 large carrots, peeled and cut into chunks
• 2 large parsnips, peeled and cut into chunks
• 3 medium potatoes, peeled and cut into chunks
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 cups beef broth
• 1 tsp dried rosemary
• 1 tsp dried thyme
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 325°F (163°C).
2. Heat olive oil in a Dutch oven over medium-high heat. Season the bottom round steak with salt and pepper. Sear the steak on both sides until browned, about 4-5 minutes per side. Remove the steak and set it aside.
3. In the same pot, add the chopped onion and garlic, cooking for 2-3 minutes until softened.
4. Add the carrots, parsnips, and potatoes to the pot, stirring to combine. Pour in the beef broth and sprinkle in the rosemary and thyme.
5. Return the steak to the pot, ensuring that the vegetables and broth cover most of the steak. Bring the mixture to a simmer.
6. Cover the Dutch oven and place it in the oven. Braise for 2.5 to 3 hours, or until the steak is tender and the vegetables are fully cooked.
7. Remove the steak and let it rest before slicing. Serve the steak with the braised root vegetables.

This recipe delivers a satisfying and flavorful meal with minimal effort. The slow-braised steak is complemented by the soft, caramelized root vegetables, making this a perfect choice for a cozy dinner.

Dutch Oven Bottom Round Steak with Garlic and Herb Butter

For a simple yet decadent take on the bottom round steak, this recipe uses a garlic and herb butter to add richness and flavor. The steak is slow-braised in a broth, and then topped with a luscious butter mixture for a creamy finish.

Ingredients:

• 2 lbs bottom round steak
• 1 tbsp olive oil
• 3 cloves garlic, minced
• 2 cups beef broth
• 1/2 cup red wine (optional)
• 1/2 cup unsalted butter, softened
• 1 tbsp fresh parsley, chopped
• 1 tsp fresh rosemary, chopped
• 1 tsp fresh thyme, chopped
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 325°F (163°C).
2. Heat olive oil in a Dutch oven over medium-high heat. Season the bottom round steak with salt and pepper, then sear it on both sides until browned, about 4-5 minutes per side. Remove the steak and set it aside.
3. Add the minced garlic to the Dutch oven and cook for 1-2 minutes until fragrant. Pour in the beef broth and red wine (if using), scraping up any browned bits from the bottom of the pot.
4. Return the steak to the pot, ensuring it’s partially submerged in the broth. Bring the mixture to a simmer.
5. Cover the Dutch oven and place it in the oven. Braise for 2.5 to 3 hours, or until the steak is tender and cooked through.
6. While the steak is cooking, prepare the garlic and herb butter by mixing the softened butter with parsley, rosemary, thyme, and a pinch of salt.
7. Once the steak is done, remove it from the Dutch oven and let it rest for a few minutes. Top with the garlic and herb butter before serving.

The garlic and herb butter melts into the steak, adding a rich, savory finish to the dish. This recipe is simple but indulgent, perfect for a weeknight dinner or a special occasion. It pairs well with steamed vegetables or mashed potatoes for a complete meal.

Note: More recipes​ are coming soon!