We have eye of round steak often, so I look for different ways to cook this tough, economical meat. Braising is an easy way to add moisture and flavour with very little effort. It means slow cooking in liquid to break down the tough connective tissue. This is a forgiving recipe: use whatever quantity of meat you have on hand, in roast or steak form, just make sure you don’t crowd the pan when searing the meat. For the braising liquid, use water, wine, beef stock, tomatoes, or a combination of these items. Add thyme, bay leaves or other traditional beef stew seasonings, if you like. You might as well throw in a few potatoes to bake while the dish is cooking. For a indepth explanation of braising, click here. Buying a roast and cutting your own steaks can save about 15%.
1 lb. or so eye of round steak
two celery ribs, chopped
1 or 2 carrots, chopped
1 medium onion, chopped
water, beef stock or wine, enough to cover the meat half way
Salt and pepper to taste
Preheat the oven to 350ºF
Heat an ovenproof pot or dutch oven, with tight fitting lid on medium. Add oil and sear steaks. Remove them from pan. Add celery, carrot and onions. Saute for a few minutes on medium low heat, scraping browned bits off the bottom. Add meat and accummulated juices on top of the vegetable. Use enough liquid to cover the meat about halfway. Bring to a boil, cover and place in oven. Scrub and pierce the potatoes and place in oven to cook. Check the potatoes after an hour and every 20 or so minutes after that. Meat is ready when it is fork tender, about 2 hours, but check every so often. It can be made the day ahead and reheats well.