1. Tenderize the beef by giving it a good pound with a meat mallet, then cut into serving-size pieces.
2. In a shallow dish, mix flour, salt, and pepper. Dredge the steak pieces in the flour mixture, coating evenly and shaking off excess.
3. Heat oil in a skillet over medium-high heat. Brown the steak pieces on both sides, then transfer them to the slow cooker.
4. Scatter the onion slices and minced garlic over the steak. Pour in the beef broth and add the canned tomatoes along with their juice.
5. Tuck the sliced carrots, chopped celery, and green beans around the meat. Place the bell pepper strips on top, then sprinkle the dried thyme and smoked paprika over everything.
6. Cover the slow cooker and set it to low. Let it cook for 6-8 hours until the meat is fork-tender and the vegetables are cooked through.
7. Once done, let the steak rest for a few minutes before serving, then ladle the vegetables and sauce on top.
Variations & Tips
– For a thicker gravy, after cooking, remove the steak and vegetables, and set the slow cooker to high. Mix a slurry of 2 tablespoons cornstarch and 2 tablespoons water, then stir into the liquid and cook for an additional 15-20 minutes until thickened.
– Feel free to swap in any spring vegetables you have on hand. Radishes or peas would also make fine additions to this dish.
– If you’re watching your salt intake, try using low-sodium beef broth and tomatoes.
– This dish freezes beautifully. Just store portions in freezer-safe containers for a ready-made meal that tastes like it’s fresh from the garden any time of year.
Every time I take that first bite, I travel back to Sunday dinners at Grandma’s farm, where the windows would steam up from the cooking and the stories of days gone by would fill the air. I hope this Spring Vegetable Slow Cooker Swiss Steak makes your kitchen warm with love and your heart full with memories, just like it does mine.
