Growing up, one of the Winter comfort foods that I loved was Beef Stew. My mom always made it from scratch. I liked it best when she did NOT add peas into the pot! Right after Eric & I were married, stew for dinner meant opening a can of Dinty Moore. Eventually, as I got more comfortable with cooking, I too would make beef stew from scratch. My mom always made hers on the stovetop, but since there was a stew recipe in the mini cookbook that came with the crock pot we received as a wedding present, that was the method and recipe I used.
Last week, when I decided to make this steak recipe, I did not realize its similarities to beef stew. In taste, they are very comparable, which sparked childhood memories. There are some differences, though. This recipe uses top round steak, not stew meat, tomato sauce is used instead of beef broth, and there are no potatoes called for in Steak San Marino. I have yet to figure out what role San Marino played in the naming of the dish, despite the time I spent researching it. If anyone knows what makes this a San Marino thing, please let me know! And go with the lesser amount on the pepper if you do not like things with a kick to them!
Steak San Marino
Steak San Marino (adapted from tasteofhome.com) Prep Time: 15 minutes Cook Time: 7 hours, Makes: 4-6 servings
Ingredients:
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 – 1/2 teaspoon pepper
- 1-1/2 pounds beef top round steak, cut into six pieces
- 2 large carrots, sliced
- 1 celery rib, sliced
- 1/2 onion, chopped
- 8 ounces tomato sauce
- 2 garlic cloves, minced
- 1 bay leaf
- 1 teaspoon Italian seasoning
- 1/2 teaspoon Worcestershire sauce
- cooked rice, farro, or bread for serving, if desired
Prep the carrots, celery, & onion.
Cut the steak into 4 or 6 pieces.
Directions:
In a small bowl combine the flour, salt and pepper. Sprinkle each of the beef pieces with the flour mixture to coat them. Transfer the meat to a 4-quart slow cooker or Instant Pot.
Coat the steak with the seasoned flour.
In a medium bowl, combine the carrots, celery, onion, tomato sauce, garlic, bay leaf, Italian seasoning and Worcestershire sauce.
Add the tomato sauce & seasonings to the veggies.
Pour the mixture over the beef in the pot. Cover and cook on low for 7-9 hours or until the beef is tender.
Top the steak with the vegetable mixture.
Use the Instant Pot in slow cooker mode.
Discard the bay leaf. Serve over rice or farro, or with bread, if desired.
It’s done!
Serve over rice or farro, or with bread.
Like comfort food from my childhood! ~Linda
Steak San Marino (adapted from tasteofhome.com) Prep Time: 15 minutes Cook Time: 7 hours, Makes: 4-6 servings
Ingredients:
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 – 1/2 teaspoon pepper
- 1-1/2 pounds beef top round steak, cut into six pieces
- 2 large carrots, sliced
- 1 celery rib, sliced
- 1/2 onion, chopped
- 8 ounces tomato sauce
- 2 garlic cloves, minced
- 1 bay leaf
- 1 teaspoon Italian seasoning
- 1/2 teaspoon Worcestershire sauce
- cooked rice, farro, or bread for serving, if desired
Directions:
In a small bowl combine the flour, salt and pepper. Sprinkle each of the beef pieces with the flour mixture to coat them. Transfer the meat to a 4-quart slow cooker or Instant Pot.
In a medium bowl, combine the carrots, celery, onion, tomato sauce, garlic, bay leaf, Italian seasoning and Worcestershire sauce. Pour the mixture over the beef in the pot. Cover and cook on low for 7-9 hours or until the beef is tender. Discard the bay leaf. Serve over rice or with bread, if desired.