Step 1

Sear the steak in a large Dutch oven. Place a Dutch oven over a high heat and add a splash of cooking oil. Once the oil begins to shimmer, add in your round steak and sear it on all sides until golden brown.You don’t need to cook the meat at this point, you only need to add a crust and some color to the outside. Use a high heat to sear and a lower heat to braise.

Step 2

Remove the steak and deglaze the pan. Once the steak has browned on all sides, take it out of the pan and set aside. Pour in a little beef stock or red wine, just enough to cover the bottom of the pan, and stir with a wooden spoon. This will deglaze the pan, scraping up any delicious browned bits on the bottom to add to the flavor.Red wine, beef stock or even water will work when deglazing a pan. Choose something that you like the taste of. Red wine will add some extra richness, beef stock will complement the flavor of the meat, and water will let you add your own flavors. Try combining different liquids for a more complex flavor.If you want to add any vegetables to the meal, you should do so before deglazing the pan. Cut your vegetables into bite-sized pieces and cook them until soft and aromatic. Peppers, mushrooms, onion, and carrot would all make great additions,

Step 3

Add the steak back into the pot and add more liquid. Once the stock or wine has started bubbling slightly and you’ve lifted everything from the bottom of the pan, place the steak back in. Pour in some more beef stock, red wine or water until the steak is around half-covered.Add any aromatics you want to infuse with your steak at this point. Bay leaves, orange peel, or garlic could all be great additions.

Step 4

Bring the liquid to a boil and lower to a simmer. Keep an eye on the steak as the liquid around it heats up and begins to boil. Once it starts boiling, immediately lower the temperature to bring it down to a slight simmer.You can also leave your steak to simmer in the oven rather than on the stovetop. Heat your oven to around 350 °F (177 °C), cover the top of your Dutch oven and leave it to cook for around 2 hours.

Step 5

Cook the round steak for around 2 hours. When the liquid is simmering, cover the steak and leave it to cook until it is tender. Perfectly braised meat should be easily pulled apart with two forks, referred to as being “fork-tender”. Check your steak after around 1 hour to see if it is cooked.The time it takes to cook your round steak will vary based on the cut and how thick it is. After the first hour, check your steak every 30 minutes or so until it is done.

Step 6

Remove the meat from the liquid and serve. Use a pair of tongs or a wooden spoon to lift the meat out of the Dutch oven and onto a serving plate. Serve the steak immediately with fresh vegetables and mashed potato.For extra flavor, reduce the cooking liquid down further to turn it into a delicious sauce that can accompany your steak. Cook it over a high temperature until the sauce reduces, or add cornstarch to thicken it to your desired consistency.