Slow-Cooked Swiss Steak Recipe

Slow-Cooked Swiss Steak with Bell Peppers and Savory Tomato Gravy: The Ultimate Comfort Food Dinner Made Easy in Your Crockpot!

Imagine walking into your home after a long day and being greeted by the incredible aroma of a classic, home-cooked meal. This recipe for tender slow-cooked Swiss steak smothered in a savory tomato gravy with bell peppers delivers exactly that experience. It is the ultimate comfort food dinner made easy in your crockpot, transforming simple ingredients into a deeply satisfying feast. The magic of this dish lies in its low-and-slow cooking method, which guarantees fork-tender beef and a rich, complex gravy that tastes like it simmered for hours on the stovetop.

Furthermore, this meal is a perfect solution for busy weeknights or relaxed weekend gatherings. The hands-on time is minimal, allowing you to simply set your slow cooker and forget it. Meanwhile, the result is a hearty and nostalgic dish that feels both special and familiar. The combination of sweet bell peppers, savory tomatoes, and meltingly tender steak creates layers of flavor that will have everyone asking for seconds. Ultimately, this recipe proves that incredible, from-scratch family meals don’t require constant attention or advanced culinary skills.

This dish is a true testament to the power of slow cooking. As the beef braises gently in the tomato-based sauce, its connective tissues break down completely. Consequently, you are left with meat so tender you can cut it with a fork. The bell peppers soften and sweeten, infusing the gravy with their essence. The final product is a complete, one-pot wonder that promises warmth, nourishment, and pure comfort in every single bite.

Quick Recipe Highlights

• Flavor Profile: This dish boasts a robust, savory foundation from the tomato gravy, perfectly balanced by the natural sweetness of slow-cooked bell peppers and onions. Herbs like thyme and a touch of Worcestershire sauce add depth and complexity, creating a well-rounded taste that is neither too acidic nor too sweet.
• Texture: The star of the show is the incredibly tender, fall-apart Swiss steak that results from hours of braising. The bell peppers become silky and soft, while the gravy thickens into a luscious, spoon-coating consistency that clings beautifully to the meat and any accompanying side dishes.
• Aroma: While cooking, your kitchen will fill with the mouthwatering scent of simmering tomatoes, earthy herbs, and savory beef. The aromatic trinity of onions, garlic, and peppers forms a classic base that promises a delicious meal long before it hits the table.
• Visual Appeal: This dish is a feast for the eyes with its vibrant red tomato gravy punctuated by colorful strips of green and red bell pepper. The tender brown pieces of steak nestled within create a rustic, hearty, and incredibly inviting presentation.
• Skill Level Needed: This is a beginner-friendly recipe designed for success. The techniques involved—seasoning, searing, and combining ingredients in a pot—are fundamental. Therefore, even novice cooks can achieve a spectacular result with minimal effort.
• Special Equipment: The only essential tool is a 6-quart or larger slow cooker. A large skillet is also highly recommended for searing the meat, as this crucial step builds immense flavor in the final dish.

Recipe Overview

• Difficulty Level: This recipe is rated “Easy” because it requires very few technical skills. The process is largely hands-off after initial preparation. Importantly, the slow cooker does the majority of the work, minimizing the chance for error and making it accessible for cooks of all levels.
• Category: This dish falls squarely into the categories of comfort food, family dinner, and one-pot meal. It is a hearty main course that is both filling and nutritious. Additionally, it is perfect for meal prep and makes excellent leftovers.
• Cuisine: Swiss steak has roots in American home cooking, particularly from the Midwestern and Southern United States. It is a classic example of “braising,” a technique used worldwide to tenderize tougher cuts of meat. This version incorporates common American pantry staples like canned tomatoes and Worcestershire sauce.
• Cost: This is a budget-friendly meal centered around an economical cut of beef. Canned tomatoes, bell peppers, onions, and basic pantry spices keep the cost per serving low. As a result, it is an excellent way to feed a family without straining your grocery budget.
• Season: This dish is truly versatile across seasons. It provides warmth and comfort during fall and winter. Conversely, it is also fantastic in summer because it keeps your kitchen cool by using the slow cooker instead of the oven.
• Occasion: Perfect for casual weeknight dinners, Sunday suppers, potlucks, or feeding a crowd. Its make-ahead nature and forgiving cooking process also make it ideal for busy days, holidays, or anytime you need a reliable, crowd-pleasing meal.

Why You’ll Love This Recipe

First and foremost, the taste and texture of this Swiss steak are utterly irresistible. The long, slow braising process transforms a simple cut of beef into something extraordinary. Each bite offers succulent, flavorful meat that literally melts in your mouth. Meanwhile, the savory tomato gravy, enriched by the juices from the meat and vegetables, becomes deeply concentrated and flavorful. The bell peppers add a pop of sweetness and color that cuts through the richness perfectly. This harmonious blend of flavors and textures defines the very essence of satisfying comfort food.

From a convenience standpoint, this recipe is a true lifesaver. The active prep time is remarkably short, usually under twenty minutes. After that, your slow cooker takes over, allowing you to focus on other tasks or simply relax. This hands-off approach means you can prepare a wholesome, home-cooked meal even on your busiest days. Furthermore, the “set it and forget it” nature of slow cooking eliminates the stress of timing a complex meal. You simply come home to a ready-to-eat dinner that fills your home with an inviting aroma.

Nutritionally, this meal offers a good balance. It provides a solid source of protein from the beef, essential for muscle repair and satiety. The bell peppers and tomatoes contribute valuable vitamins, particularly Vitamin C and lycopene, an antioxidant. Using whole, recognizable ingredients means you control what goes into your food, avoiding the excess sodium and preservatives often found in pre-made meals. When served over whole grains like brown rice or with a side of vegetables, it becomes a well-rounded plate.

For social and entertaining value, this dish is a superstar. It reliably yields a large quantity, making it perfect for feeding family gatherings or casual dinner parties. Its universally appealing flavors please both adults and children alike. Because it can be kept warm in the slow cooker for hours, it accommodates flexible serving times. This makes hosting stress-free, as you are not tied to the stove at the last minute. Guests will be impressed by the from-scratch taste, never guessing how little effort it required.

Finally, this recipe is incredibly cost-effective and accessible. It is built around a tougher, less expensive cut of beef that becomes luxurious through the braising process. The remaining ingredients are pantry staples and affordable fresh produce. This approach demonstrates how to create a restaurant-quality meal on a modest budget. Additionally, the recipe is highly adaptable based on what you have on hand, reducing food waste. Ultimately, it delivers immense value, flavor, and satisfaction without a hefty price tag.

Historical Background and Cultural Significance

The origin of Swiss steak is somewhat shrouded in culinary mystery, despite its name suggesting European roots. Most food historians agree it is a distinctly American creation, likely originating in the late 19th or early 20th century. The term “Swiss” likely refers not to the country, but to the process of “swissing,” which means to flatten or tenderize meat by pounding or rolling. This technique was crucial for preparing the tougher, more affordable cuts of beef like round or chuck steak that were common in working-class kitchens. The dish emerged as a practical and delicious solution for families needing to stretch their food budget without sacrificing flavor or heartiness.

Culturally, Swiss steak holds a significant place in the canon of American comfort food, particularly in the Midwest and the South. It represents a era of home cooking where resourcefulness and time were key ingredients. Before the widespread use of slow cookers, these meals would simmer for hours on the stovetop or in a low oven, often on laundry day or Sunday when someone was home to tend the pot. Consequently, it became associated with warmth, family, and the comforting ritual of a long-cooked Sunday supper. The dish embodies the “waste not, want not” philosophy, transforming humble ingredients into a celebratory meal.

The evolution of the recipe directly parallels advancements in kitchen technology. The original stovetop braising method was perfectly adapted for the electric slow cooker when it became a household staple in the 1970s. This adaptation made the dish even more accessible and convenient, solidifying its status as a busy family’s go-to meal. Over time, the basic formula of tenderized steak braised in a tomato-based sauce remained constant. However, regional and family variations flourished, with some adding mushrooms, carrots, celery, or different herb profiles. The inclusion of bell peppers, as in this recipe, adds a sweet dimension that has become a popular variation.

Regional variations of this dish highlight local tastes and available ingredients. In some parts of the country, it is made with a beef broth or gravy base instead of tomatoes. In others, a splash of red wine or coffee is added for depth. The type of steak used can vary, though round steak and chuck steak are the most traditional. Some recipes call for coating the meat in flour before browning, which helps thicken the gravy, while others skip this step. Despite these differences, the core principle remains: long, slow, moist cooking to achieve tenderness. This recipe, with its savory tomato gravy and bell peppers, represents a classic and beloved version that has been passed down through generations.

Ingredient Deep Dive

Beef Round Steak (or Chuck Steak): This is the foundation of the dish. Round steak comes from the rear leg of the cow, a lean and muscular cut that can be tough if cooked quickly. Conversely, chuck steak comes from the shoulder, containing more marbling and connective tissue. Both are economical choices that become exceptionally tender through braising. The long, slow cooking in liquid breaks down tough collagen into gelatin, resulting in that desirable fall-apart texture. For the best result, look for steaks with some visible marbling. You can also ask your butcher to run them through a cubing machine to pre-tenderize, which is the traditional “Swissing” method.

Canned Diced Tomatoes and Tomato Paste: These form the base of the rich, savory tomato gravy. Canned tomatoes are a pantry powerhouse, offering consistent flavor and convenience year-round. They provide acidity, sweetness, and body. The tomato paste is a flavor concentrator; cooking it for a minute with the vegetables caramelizes its sugars and deepens its taste, removing any tinny flavor. Together, they create a robust sauce that braises the meat to perfection. Opt for no-salt-added diced tomatoes if you are monitoring sodium, and use double-concentrated tomato paste for the most intense flavor. Store unused paste in a sealed container in the refrigerator or freeze it in tablespoon portions.

Bell Peppers (Green and Red): Bell peppers add crucial sweetness, color, and a slight vegetal note that balances the savory gravy. Green peppers have a brighter, slightly more bitter flavor, while red peppers are sweeter because they are fully ripened. Using a combination provides complexity. Nutritionally, they are an excellent source of Vitamins C and A. Choose peppers that are firm, glossy, and heavy for their size, with taut skin and no soft spots. For a different flavor profile, you could substitute with poblano peppers for a mild heat or add a jalapeño for a spicy kick. Store them unwashed in your refrigerator’s crisper drawer.

Beef Broth: Beef broth is the liquid engine of the braise, adding a layer of savory, umami-rich flavor that water cannot provide. It helps to conduct heat evenly and contributes to the overall depth of the gravy. Using a good-quality, low-sodium broth is recommended so you can control the final salt level of the dish. Alternatively, you can use homemade stock for an even richer result. For a deeper color and flavor, consider using a beef broth concentrate or “better than bouillon” style base. If you need a substitute, mushroom broth can provide a similar savory depth for a non-beef option, though the flavor profile will shift.

Onion and Garlic: This aromatic duo is non-negotiable for building flavor. The onion sweetens as it cooks, providing a foundational sweetness. Garlic adds its pungent, aromatic character that mellows into a nutty sweetness during the long cook time. They are sautéed at the beginning to release their flavors and soften their raw bite, which then infuses the entire dish. Use yellow or white onions for their balanced flavor. Fresh garlic is always preferable to powdered for this application. If you are in a pinch, about 1/8 teaspoon of garlic powder can substitute for one fresh clove, but the fresh aroma is superior.

Common Mistakes to Avoid

• Skipping the Sear: Neglecting to brown the steak is a major flavor misstep. Searing creates a flavorful crust through the Maillard reaction, adding rich, complex notes that will permeate the entire dish. If you skip this step, your gravy and meat will taste flat and boiled rather than deeply savory.
• Overcrowding the Pan When Searing: If you crowd the meat in the skillet, it will steam instead of sear. You need space for moisture to evaporate so the meat can properly brown. Cook in batches if necessary to ensure each piece gets a good, caramelized crust. This patience pays off in the final flavor.
• Not Cooking the Tomato Paste: Adding tomato paste directly to the liquid without cooking it first misses an opportunity. Briefly cooking the paste in the fat with the vegetables caramelizes it, deepening its flavor and removing any canned or raw taste. This simple one-minute step makes a significant difference.
• Using the Wrong Cut of Meat: Attempting this recipe with a tender, quick-cooking steak like sirloin or filet will result in dry, overcooked meat. The magic depends on using a tough cut with connective tissue that needs long, slow cooking to break down. Stick with round, chuck, or blade steak for guaranteed tenderness.
• Lifting the Lid Too Often: Every time you lift the slow cooker lid, you release a significant amount of heat and steam, which can lower the internal temperature and extend the cooking time unnecessarily. Trust the process and resist the urge to peek, especially in the first few hours.
• Adding Dairy Too Early: If you plan to stir in a splash of cream or sour cream at the end for richness, never add it at the beginning. The prolonged heat can cause dairy to curdle or separate, ruining the texture of your gravy. Always stir in any dairy during the last 15 minutes of cooking or when serving.
• Underseasoning at the End: Slow cooking can mute seasonings over time. Always taste and adjust the gravy for salt, pepper, and acidity (like a dash of vinegar or Worcestershire sauce) after the cooking is complete. This final seasoning brings all the layered flavors into perfect balance.
• Cutting the Meat with the Grain: Before serving, pay attention to how you slice the tender steak. Always cut across the grain (perpendicular to the long muscle fibers). This shortens the fibers, making each piece even more tender and easier to chew. Cutting with the grain will make it seem stringy.

Essential Techniques

Searing the Meat: Searing is the process of browning the surface of the steak at a high temperature before slow cooking. This technique is crucial because it creates hundreds of new flavor compounds through the Maillard reaction, adding a deep, savory, roasted dimension that boiling cannot achieve. To master it, ensure your skillet is very hot before adding the oil, and pat the steak pieces completely dry with paper towels. Moisture is the enemy of browning. Do not move the meat for a few minutes, allowing a proper crust to form. A common pitfall is flipping too soon. Wait until the meat releases easily from the pan. The visual cue for success is a deep, caramel-brown crust on each piece.

Building a Flavor Base (Sautéing Aromatics): After searing the meat, you use the same skillet to cook the onions, peppers, and garlic. This technique, called sweating or sautéing, softens the vegetables and releases their flavorful oils and sugars into the fat. It also deglazes the pan, lifting the flavorful browned bits (fond) left from the meat. These bits dissolve into the vegetables, ensuring no flavor is wasted. The key is to cook over medium heat until the onions are translucent and the peppers begin to soften. Do not rush this step or cook at too high a heat, or the garlic may burn and turn bitter. Success is indicated by a fragrant, softened vegetable mixture and a clean skillet bottom.

Braising: Braising is the combined cooking method that defines this dish: an initial sear followed by long, slow cooking in a covered pot with liquid. In this case, the slow cooker is the braising vessel. The technique works by gently breaking down tough connective tissues in the meat over several hours, converting them into rich gelatin. This results in fork-tender meat and a thickened, flavorful sauce. The liquid level is critical; it should come about halfway up the sides of the meat, not submerge it completely. This allows the top of the meat to steam while the bottom simmers. The visual cue for doneness is meat that shreds easily with a fork.

Pro Tips for Perfect Slow-Cooked Swiss Steak

For an extra layer of flavor, dredge your steak pieces in seasoned flour before searing. The flour will create a better crust and help thicken the gravy as it cooks. Just shake off the excess flour to prevent it from burning in the pan.

If you have time, sear the meat and prepare the vegetable base the night before. Store them separately in the refrigerator, then simply combine everything in the slow cooker insert in the morning. This makes morning prep a matter of minutes.

Layer your ingredients strategically in the slow cooker. Place the seared meat on the bottom, then top with the vegetable mixture and liquids. This ensures the meat is in direct contact with the most heat and liquid for even cooking.

For a richer, glossier gravy, after cooking, remove the meat and vegetables and pour the remaining liquid into a saucepan. Simmer it on the stovetop for 10-15 minutes to reduce and concentrate it, or thicken it with a cornstarch slurry.

Add fresh herbs like thyme or rosemary at two stages: tie some sprigs and add them at the beginning for a base flavor, then stir in finely chopped fresh herbs just before serving for a bright, aromatic finish.

If your gravy tastes a bit flat at the end, a small splash of acidity can bring it to life. Try a teaspoon of red wine vinegar, balsamic vinegar, or a dash of extra Worcestershire sauce to balance the sweetness and richness.

Let the cooked Swiss steak rest for 10-15 minutes after turning off the slow cooker and before serving. This allows the meat fibers to relax and reabsorb some juices, ensuring they stay moist when plated.

Variations and Adaptations

Regional Variations: Across different American regions, Swiss steak takes on local character. In the South, you might find it with a splash of hot sauce or served over creamy grits. A Midwestern version often includes carrots and celery, making it closer to a pot roast. In some areas, a can of cream of mushroom soup is used in place of some tomato products for a creamier gravy. Exploring these variations is a delicious way to experience the adaptability of this classic dish.

Seasonal Adaptations: While this is a year-round recipe, you can tweak it with the seasons. In summer, use fresh, ripe tomatoes from the garden (peeled and chopped) instead of canned, and add fresh sweet corn or zucchini in the last hour of cooking. In fall, incorporate cubed butternut squash or mushrooms for an earthy, autumnal twist. These additions keep the dish feeling fresh and connected to what is available locally.

Dietary Modifications: For a gluten-free version, ensure your Worcestershire sauce is gluten-free (like Lea & Perrins) and use cornstarch or a gluten-free flour blend for thickening if needed. To make it dairy-free, simply omit any final butter or cream garnish; the dish is naturally dairy-free as written. For a lower-carb or keto adaptation, serve the steak and gravy over cauliflower mash or roasted spaghetti squash instead of potatoes or noodles.

Flavor Variations: Experiment with the flavor profile by adding different ingredients. Stir in a tablespoon of smoked paprika with the tomato paste for a smoky depth. Add a cup of sliced mushrooms with the bell peppers for an umami boost. For a touch of sweetness and tang, include a tablespoon of brown sugar or a splash of balsamic vinegar with the broth. A bay leaf added during cooking provides a classic, subtle background note.

Serving and Presentation Guide

Plating this rustic dish beautifully is simple. For a family-style presentation, spoon the tender steak, peppers, and plenty of gravy into a large, shallow serving bowl or a deep platter. This encourages sharing and creates a warm, communal feel. For individual plates, place a scoop of creamy mashed potatoes, buttery egg noodles, or polenta in the center. Then, carefully arrange a few pieces of steak and peppers over the top, ladling extra gravy generously over everything. Let the gravy pool around the sides for visual appeal.

Garnishing adds a final touch of freshness and color. A simple sprinkle of freshly chopped parsley or chives provides a vibrant green contrast against the rich red gravy. For a richer finish, a small dollop of sour cream or a pat of butter melting into the hot gravy is divine. If you used fresh herbs like thyme in the cooking, a few whole leaves sprinkled on top signal the flavors within.

Traditional accompaniments are all about soaking up the incredible gravy. Creamy mashed potatoes are the classic and perfect choice. Buttered wide egg noodles, rice (white, brown, or wild), or soft polenta are also excellent vehicles. For a lighter side, consider a simple green salad with a sharp vinaigrette to cut the richness, or steamed green beans and crusty bread for dipping.

Wine and Beverage Pairing

Wine pairings for this hearty dish should complement its rich, savory, and slightly tangy profile. A medium-bodied red wine with good acidity is ideal. A California Zinfandel or an Italian Primitivo offers ripe berry flavors that stand up to the tomatoes and a peppery note that pairs with the beef. Alternatively, a smooth Merlot or a Spanish Garnacha (Grenache) with soft tannins won’t overpower the meal. Serve red wines slightly below room temperature, around 60-65°F, to keep them refreshing.

For non-alcoholic alternatives, consider beverages that can cleanse the palate or match the dish’s heartiness. A tart cherry juice or pomegranate juice provides a fruity counterpoint to the savory notes. Sparkling water with a squeeze of lemon or lime is always a refreshing choice. For something richer, a tomato-based Virgin Mary mocktail with its savory, spicy, and acidic profile mirrors the flavors in the meal beautifully.

Storage and Shelf Life

Proper storage is key to enjoying leftovers. Allow the Swiss steak to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for 3 to 4 days. The flavors often meld and improve on the second day. For longer storage, it freezes exceptionally well. Portion it into freezer-safe containers or heavy-duty bags, leaving some space for expansion. It will maintain best quality for 2 to 3 months in the freezer. Thaw overnight in the refrigerator before reheating.

When reheating, gentle methods are best to prevent the meat from becoming tough. Reheat on the stovetop over low heat, stirring occasionally, until piping hot. You can also use a microwave, but use a lower power setting (50%) and reheat in intervals, stirring in between to ensure even warming. If the gravy has thickened too much in storage, simply add a small splash of beef broth or water while reheating to return it to the desired consistency.

Make Ahead Strategies

This dish is a make-ahead dream. You can fully prepare it 1-2 days in advance. After cooking, let it cool and store it in the refrigerator. The flavors will deepen wonderfully. Reheat gently on the stovetop or in a covered dish in a 300°F oven until hot throughout. For partial make-ahead, complete all steps up to combining ingredients in the slow cooker insert. Cover the insert and refrigerate it overnight. In the morning, place the cold insert into the base unit and start cooking. You may need to add 30-60 minutes to the total cook time since you are starting from cold.

Scaling Instructions

This recipe scales beautifully for a crowd. To double it, simply double all ingredients. Use a large 7-8 quart slow cooker to ensure everything fits comfortably. The cook time will remain roughly the same, as the slow cooker’s heating dynamics are consistent, but it is wise to check for doneness an hour earlier. When halving the recipe for a smaller household, use a 3-4 quart slow cooker to maintain the proper depth of ingredients for even cooking. Halving may slightly reduce the cook time, so start checking for tenderness after 6 hours on low.

Nutritional Deep Dive

This slow-cooked Swiss steak provides a balanced nutritional profile centered on high-quality protein. A serving offers a substantial amount of protein from the beef, essential for muscle maintenance and satiety. The tomatoes and bell peppers contribute significant amounts of Vitamin C, Vitamin A (as beta-carotene from the red peppers), and antioxidants like lycopene, which is linked to various health benefits. The dish is naturally low in carbohydrates if served without starchy sides. The fat content will vary based on the cut of beef used; round steak is leaner, while chuck has more marbling. Using low-sodium broth helps manage the overall sodium level.

Dietary Adaptations

Gluten-Free: This recipe is naturally gluten-free as written, but always check your labels. Confirm that your Worcestershire sauce is gluten-free (many contain malt vinegar from barley). Also, ensure any broth used is certified gluten-free. If you dredged the meat in flour, use a gluten-free all-purpose flour blend or cornstarch instead.

Low-Carb/Keto: For a keto-friendly version, choose a well-marbled cut like chuck steak for its higher fat content. Omit any flour used for dredging. Serve the steak and gravy over cauliflower rice, mashed cauliflower, or alongside non-starchy vegetables like roasted broccoli or a green salad. The tomatoes and onions do contain some natural carbs, so account for them within your daily macros.

Dairy-Free: The standard recipe contains no dairy. Simply avoid garnishing with sour cream, butter, or cheese. The dish is rich and flavorful enough on its own without any dairy additions.

Troubleshooting Guide

Gravy is Too Thin: If your gravy hasn’t thickened to your liking, you have several options. The easiest is to make a slurry by mixing 1-2 tablespoons of cornstarch with an equal amount of cold water. Remove the meat and veggies, turn the slow cooker to high, and whisk in the slurry. Cover and cook for 15-20 minutes until thickened. Alternatively, you can transfer the liquid to a saucepan and simmer on the stovetop to reduce and concentrate it.

Meat is Still Tough: This means it hasn’t cooked long enough. The connective tissue needs more time to break down. Simply continue cooking on low, checking for tenderness every 30-45 minutes. Tough cuts are forgiving; they won’t quickly transition from tough to overcooked in a slow cooker. Just ensure there is enough liquid in the pot to continue the braising process.

Dish Tastes Bland: Blandness is usually a seasoning issue. First, ensure you used enough salt during the initial seasoning of the meat and vegetables. Second, slow cooking can mute flavors. Always do a final seasoning at the end. Add salt and black pepper to taste. A splash of acidity—like red wine vinegar, a squeeze of lemon juice, or extra Worcestershire sauce—can brighten and balance the entire dish dramatically.

Frequently Asked Questions

Additional Resources

If you loved this tender slow-cooked Swiss steak, you might enjoy exploring other braised comfort food classics. Consider trying a traditional Beef Bourguignon, a hearty Mississippi Pot Roast, or a cozy Chicken Cacciatore. Each utilizes similar low-and-slow techniques to achieve incredible flavor and tenderness. For more slow cooker inspiration, browse our collection of set-and-forget meals that make weeknight dinners a breeze.

To master the techniques used here, check out our detailed guides on “How to Sear Meat Perfectly Every Time” and “The Science of Braising.” Understanding these fundamentals will empower you to adapt countless other recipes. For information on selecting the best cuts of beef for different cooking methods, our butcher’s guide is an invaluable resource. Finally, for seasonal adaptations, look to our monthly ingredient spotlights to learn what’s freshest and how to incorporate it into your favorite slow-cooked dishes.

Print