Inside Round Steak Recipes: A Tender Braised Supper

This inside round steak recipe slowly braises lean beef with onions, mushrooms, carrots, and a savory red-wine gravy. The covered, low-heat cooking softens a naturally firm cut, making it a comforting main dish to serve over mashed potatoes, noodles, or rice.

Ingredients

2 lb (900 g) inside round steak, about 1¼ to 1½ inches (3 to 4 cm) thick
1¼ tsp (7 g) fine salt
½ tsp (1 g) freshly ground black pepper
2 tbsp (16 g) all-purpose flour, for dredging
2 tbsp (30 ml) neutral oil, such as canola or vegetable oil
1 large yellow onion, about 10 oz (280 g), sliced
8 oz (225 g) cremini mushrooms, sliced
2 medium carrots, about 5 oz (150 g), cut into ½-inch (1 cm) pieces
2 garlic cloves (6 g), finely chopped
2 tbsp (30 g) tomato paste
1 cup (240 ml) dry red wine
2 cups (480 ml) low-sodium beef broth
1 tsp (5 ml) Worcestershire sauce
1 tsp (1 g) dried thyme
1 bay leaf
1 tbsp (8 g) cornstarch
1 tbsp (15 ml) cold water
2 tbsp (8 g) chopped fresh parsley, for serving

Instructions

Heat the oven and prepare the beef. Set a rack in the middle of the oven and heat it to 325°F (163°C). Pat the steak dry with paper towels; if it is one large piece, cut it into four portions so it fits comfortably in a heavy Dutch oven. Season all over with the salt and pepper, then coat lightly with the flour. Shake off excess flour so it does not form a gummy layer in the pot.
Brown the steak. Heat the oil in a Dutch oven over medium-high heat until it shimmers. Working in batches if needed, brown the beef for about 3 to 4 minutes per side. Give the pieces room: crowding traps steam and prevents a deep brown crust. Transfer the browned steak to a plate. It will not be cooked through yet.
Cook the vegetables. Reduce the heat to medium. Add the onion, mushrooms, and carrots to the pot and cook for 6 to 8 minutes, stirring now and then, until the onion starts to soften and the mushrooms release some of their moisture. Stir in the garlic and tomato paste and cook for 1 minute. If the bottom looks dry, add a splash of broth rather than letting the garlic or paste scorch.
Make the braising liquid. Pour in the red wine and scrape the browned bits from the bottom of the pot. Simmer for 2 minutes, then add the beef broth, Worcestershire sauce, thyme, and bay leaf. Return the steak and any juices on the plate to the pot. The liquid should come partway up the meat; it does not need to cover it completely.
Braise until tender. Bring the liquid just to a gentle simmer on the stove, cover the pot, and transfer it to the oven. Braise for 2 hours, checking after 1 hour 45 minutes. Keep the lid on as much as possible so the liquid does not evaporate. Check the thickest steak with a food thermometer: USDA FSIS lists 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of beef. For this braise, continue cooking if needed until a fork slips into the meat easily; safety temperature and fork-tender texture are different checks.
Thicken the gravy and rest the beef. Lift the steak onto a warm plate and cover it loosely. Remove the bay leaf. If you want a thicker gravy, mix the cornstarch with the cold water until smooth, then stir it into the pot. Simmer the gravy on the stove for 3 to 5 minutes, stirring, until glossy and lightly thickened. Return the beef to the pot, spoon gravy over it, cover, and let it rest for 10 minutes before serving. Sprinkle with parsley.

Tips

Choose an even piece of steak. Inside round is a lean, economical cut, and pieces of similar thickness will cook more evenly. If the steak is very thin, check it earlier; if it is substantially thicker, expect the braise to take longer. Tenderness is a better endpoint than insisting on an exact time.
Keep the braise gentle. A hard boil can make the meat tighten and can reduce the liquid too quickly. Once the pot is in the oven, the liquid should barely simmer. If it is bubbling vigorously when you check it, lower the oven slightly and make sure the lid is secure.
Swap the wine if needed. Replace the red wine with an equal amount of beef broth for an alcohol-free version. The gravy will taste less fruity and a little less complex, so taste it before serving and adjust salt or Worcestershire sauce if it needs more savoriness. A splash of red wine vinegar at the end can add brightness, but use it sparingly.
Slice across the grain. If serving the steak in slices rather than whole portions, look for the long muscle fibers and cut perpendicular to them. This shortens the fibers and makes each bite easier to chew. Use a sharp knife and slice just before plating so the meat stays warm.

Serving Suggestions

Spoon the mushroom-onion gravy over mashed potatoes, buttered egg noodles, or steamed rice; each is useful for catching the sauce. For a lighter plate, serve the steak with roasted potatoes or soft polenta and a green vegetable such as green beans, peas, or broccoli. A crisp salad with a simple vinaigrette adds a refreshing contrast to the rich braise.

For a family-style meal, bring the Dutch oven to the table and serve the beef in its gravy, with the vegetables tucked around it. If the steaks are large, place them on a cutting board, slice across the grain, and return the slices to the sauce. Keep a little extra warm broth nearby in case the gravy thickens while the dish sits.

Variations

Make it without mushrooms: Add another sliced onion or a few extra carrots in place of the mushrooms. The sauce will be sweeter and less earthy, but the braising method and timing remain similar. For a more herb-forward flavor, add a small sprig of rosemary with the thyme and remove it with the bay leaf.

Use a different cooking liquid: Unsweetened beef broth can replace the wine, as noted above. You can also replace up to ½ cup (120 ml) of the broth with strong, cooled coffee for a deeper, roasted note; keep the total liquid the same. Avoid sweetened coffee or heavily seasoned stock, which can make the gravy taste unbalanced.

Add more vegetables: Celery, parsnips, or turnips can be added with the carrots. Cut them into similar-size pieces so they soften at about the same rate. For tender vegetables with more shape, add them during the last hour of braising rather than at the beginning.

Make a thicker, flour-based gravy: Instead of using the cornstarch slurry, whisk 1 tbsp (8 g) flour with 2 tbsp (30 ml) cool water and stir it into the simmering liquid. Cook for at least 5 minutes, stirring, so the flour taste cooks out. The result will be slightly cloudier and more rustic than a cornstarch-thickened gravy.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking in a shallow, covered container, with the beef stored in its gravy to help keep it moist. Cooked beef and gravy keep for 3 to 4 days in the refrigerator. For longer storage, freeze in an airtight, freezer-safe container for about 2 to 3 months for best quality; thaw overnight in the refrigerator before reheating.

Reheat portions gently in a covered saucepan over low heat, adding a splash of broth or water if the gravy has become thick. Stir occasionally and heat until the center of the beef and gravy reaches 165°F (74°C), the USDA FSIS temperature for reheated leftovers. You can also reheat a covered oven-safe dish at 300°F (149°C), checking the center with a food thermometer. Avoid repeated reheating; warm only the amount you plan to eat.

Frequently Asked Questions

Is inside round steak good for braising?
Yes. Inside round is lean and comes from a well-used part of the animal, so it can be chewy if cooked quickly. A covered braise gives it time to soften in moist heat, while the vegetables and broth make a flavorful sauce. It will not have the same marbling as chuck, so keep it surrounded by gravy when serving.

How do I know when the steak is tender?
Insert a fork into the thickest part and turn it gently. The meat should yield without feeling rubbery or resisting strongly. The USDA FSIS safe minimum for a whole cut of beef is 145°F (63°C) followed by a 3-minute rest, but a braised steak may need more cooking time to become fork-tender. If it is safe by temperature but still firm, cover it and continue braising in 15-minute increments.

Can I cook this on the stovetop instead of in the oven?
Yes. After bringing the covered pot to a gentle simmer, turn the burner to low and cook it on the stovetop for about 2 hours, checking occasionally to make sure the liquid is barely bubbling and the bottom is not scorching. Burner strength and pot shape affect the timing, so use the same thermometer and fork-tender checks rather than relying only on the clock.

Can I make this recipe ahead?
Yes. Cool the beef and gravy promptly and refrigerate them in a covered container. The flavors settle overnight, and the chilled fat is easy to lift off before reheating if you prefer a leaner sauce. Reheat gently with a little broth, then check that the center reaches 165°F (74°C). You can also prepare the vegetables and measure the braising ingredients a day in advance.

Why is my inside round steak still tough?
It may need more time, or the braise may have been too hot. A lean round steak often becomes tender only after its connective tissue has softened, and that takes time at a gentle simmer. Cover it again and continue cooking in short intervals until a fork meets little resistance. When slicing, cut across the grain; slicing parallel to the fibers can make even tender meat seem tougher.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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