It’s fall, and I’m sure you will soon be yearning for strong earthy flavors, piled on top of rice or potatoes. As soon as you do, reach for this beet smothered steak recipe.

Beets have amazing health benefits. They’re high in vitamin B & C, manganese, potassium, folate, copper, fiber, magnesium, phosphorus and iron. 

Beet smothered steak is comfort food in a bowl. These bite-size pieces of steak are nicely seasoned with a distinct aroma from the beets, and it all sits in a deep burgundy colored gravy.

 

Beet Smothered Steak by Diverse Dinners

 

I used top round, often referred to as London broil. The top round should be cut into bite-size pieces no more than 1/4 inch thick and approx. two inches long. This recipe calls for cooking on a medium to low heat for one hour. Thicker pieces of top round cooked for this length of time would become tough and unappetizing, and we don’t want that.

Top round is a more economical cut of beef. Ideal for feeding a crowd, for an informal gathering. Beet smothered steak goes well over rice or mash. This would make a really good game day meal, an alternative to chilli perhaps.

It freezes really well too. You can portion out your beet smothered steak into containers and pop them into the freezer, and use on those days when you’d rather not stand in front of the stove. 

Imagine, a rainy, lazy Saturday watching old movies, with a nice bowl of beet smothered steak and mashed potatoes, and a glass of Cabernet or Pinot. That’s my kinda lazy Saturday.

I have a portion in the freezer for that perfect Saturday. Sadly, I cannot indulge in a lazy Saturday for some time, as I am traveling for the next few weeks. I’d say that life’s tough, but that aint true.

The beets are spiralled in this recipe. I don’t have a spiralizer, I bought them already done. The brand I bought were called “beet noodles”. Noddled vegetables are all the rage right now, so you should find them in a trendy grocery store. If you can’t, you can use a mandolin and julienne them or just cut them as long and thin as you can.

 

Recipe Dedicated to Dorothy

I have a dear friend, Dorothy, who is always looking for recipes that include beets, so this one is for you D!

 

Beet Smothered Beef by Diverse Dinners

 

Print Recipe

Beet Smothered Steak

Prep Time10 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 40 minutes

Ingredients

  • 2 lbs top round cut into strips - 1/4" thick x 2" long
  • 1 tbsp paprika
  • 1 tbsp garlic powder
  • 1 tsp cayenne pepper
  • 1 tsp fresh thyme - removed from stalks or 2 tsp dried thyme
  • 2 tsp salt
  • 1/4 tsp ground black pepper
  • 1 tbsp plain flour
  • 2 tbsp canola oil or vegetable oil
  • 1/2 cup red wine
  • 1 tbsp Worcestershire sauce
  • 1 tsp balsamic vinegar
  • 1 cup vegetable stock
  • 3 packed cups beets spiralled or julienne

Equipment & Utensils

  • Large and deep sauté pan with cover
  • Large bowl

Instructions

  • Mix paprika, garlic, cayenne pepper, thyme, salt and black powder then add to steak strips.
  • Mix thoroughly to ensure each strip of steak is seasoned well.
  • Add plain flour and mix thoroughly.
  • Heat oil in sauté pan on a hight heat, then carefully add half of the steak strips and brown on each side, then remove browned steak and set aside in a large bowl.
  • Repeat previous instruction for second batch of steak strips.
  • Lower heat to medium then add red wine, Worcestershire sauce and vinegar to sauté pan.
  • Deglaze pan, lifting the brown crusted bits on the bottom of the pan, to add flavor to the gravy.
  • Add vegetable stock and mix, then return browned steak strips to sauté pan.
  • Combine ingredients and once the gravy begins to bubble up, lower heat to simmer and cover.
  • Cook until steak is tender (approx. 1 hour).
  • Add beets, mix thoroughly and cover pan once more.
  • Cook until beets become tender and the steak has taken on the flavor and color of the beets (approx. 10 mins).
  • Serve when ready.

 

Recipe inspired by Emeril Lagasse’s Onion and Pepper Smothered Round Steak