Oven Smothered Steak

Lynn Socko


This is a meat and gravy all in one dish. It's key to keep enough liquid in your skillet while cooking to provide gravy when it's done. You can use basically any cut of steak, because of the low & slow cooking method, any cut will turn out tender.

★★★★★ 1 vote
15 Min
3 Hr


2-3 lb
steak, cut into approx 3 inch cubes
2 tsp
garlic powder
2 tsp
mrs. dash, table blend
1 tsp
1 Tbsp
olive oil
2 Tbsp
1 Tbsp
worcestershire sauce
1/2 c
carrots, cubed
1/2 c
celery, finely chopped
1/2 c
sweet onion, roughly chopped
2 c
approx. of water or beef broth
8 oz
frozen peas, optional
1-2 c
mushrooms, sliced, optional


1Dice carrots, celery and onion.
2Cut meat into large cubes, drizzle with olive oil. Season with garlic, onion pwd., mrs. dash, & pepper. Rub to coat meat well, then sprinkle enough flour to lightly coat meat. Drizzle with a little Worcestershire sauce.
3Place steak in a large cast iron or oven proof skillet, baking dish or dutch oven. Add vegetables on top. Pour enough hot water into pan to come almost to top of meat, cover bake 400* for 30 min., reduce to 325* bake for 1 1/2 hours, checking liquid level half way through. Add more water or broth if level is very low.
4Remove from oven, add peas and mushrooms if desired, stir in with meat, add more water or broth to bring liquid back up if needed and simmer on stove top for about 20 min. IF NOT adding mushrooms or peas, go straight to next step.
5Remove from oven, if broth is too thin, thicken with a cornstarch/water mix (Use 1 tbsp. cornstarch with 1 c cold water or milk) and simmer for about 5 min. Season with salt & pepper to taste.
TIP: To darken your broth, add a tsp of Kitchen Bouquet at end of cooking.
6Serve over potatoes, rice or pasta.

About this Recipe

Course/Dish: Beef, Steaks and Chops
Main Ingredient: Beef
Regional Style: American
Other Tag: Quick & Easy