Ever found yourself craving something hearty and comforting after a long day of meetings and deadlines? That’s exactly the kind of day that calls for a plate of Swiss steak. Now, if you're like me and love delving into a dish's backstory, you’ll appreciate knowing that Swiss steak doesn't actually come from Switzerland! The term "Swiss" refers to the technique of tenderizing tough cuts of meat, known as "swissing." This dish has been warming souls and bellies since the early 20th century, and I've put a little twist on the classic by adding a rich red wine reduction. Trust me, it's the perfect meal to prep in the morning, forget about all day, and come home to something that tastes like a hug on a plate.

Swiss Steak is deliciously robust and deserves sides that can stand up to its richness without overshadowing it. I typically serve it with a creamy mound of mashed potatoes or buttered egg noodles to soak up that luscious gravy. Some garlicky green beans or a crisp side salad can add a fresh element to the meal. And don't forget, the rest of that bottle of red wine is just waiting to be enjoyed alongside your dinner.

Servings: 4-6

- 2 lbs round steak, tenderized and cut into serving pieces
- 1/2 cup flour, for dredging
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 1 cup beef broth
- 1/2 cup red wine (something you enjoy drinking!)
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 tablespoons Worcestershire sauce

1. Combine flour, salt, and pepper in a shallow dish. Dredge the steak pieces in the flour mixture until well coated.

2. Heat olive oil in a skillet over medium-high heat. Brown the steak pieces on both sides, then transfer them to the slow cooker.

3. In the same skillet, add a bit more oil if needed, and sauté the onion and garlic until tender and fragrant. Then, carefully pour in the beef broth and red wine, scraping up any browned bits from the bottom of the skillet.

4. Add the tomatoes, tomato paste, thyme, and rosemary to the skillet. Bring the mixture to a simmer and cook for about 5 minutes to slightly reduce.

5. Pour the tomato and wine mixture over the steak in the slow cooker. Drizzle with Worcestershire sauce.

6. Cover and cook on low for 6-8 hours until the steak is tender and succulent.

7. Optional: If you'd like a thicker gravy, mix a tablespoon of cornstarch with 2 tablespoons of water and stir into the slow cooker during the last 30 minutes of cooking.

- If you’re not into red wine or just don't have any on hand, beef broth or a good dark beer can make a tasty alternative.
- Feel free to toss in some carrots or mushrooms for added veggies.
- To make meal prep even easier, you can brown the steak and onions the night before, store them in the fridge, and then start your slow cooker in the morning. Remember, a slow cooker is your busy schedule's BFF!
- Leftovers (if there are any!) make a fantastic filling for sandwiches or can be served over rice for a different twist the next day.

Swiss steak in the slow cooker is like sending yourself a love note for later in the day. Enjoy every tender, savory bite and the satisfaction of a meal well-made with minimal fuss!

Copyright 2016 Cooktop Cove