Classic Swiss Steak With Tomatoes and Onions
A comforting, tender beef braise simmered with tomatoes, peppers, and onions. Served over warm quinoa for a hearty, nutrient-dense dinner.
Prep
15 min
Cook
90 min
Total
105 min
Makes
4 servings
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthSteadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
Clearer, simpler choices
Let the recipe do the thinking
Clear steps and a complete plate mean fewer decisions when focus is in short supply—and a more substantial meal once you are done.
Notice: focus + energy later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
15 min
Cook
90 min
Total
105 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Oven · Large skillet · Knife and cutting board
Time saver
Flavor building: This dish tastes even better the next day as the savory flavors meld. Store leftovers in an airtight container in the fridge for up to 4 days.
Do these three things first
- 1Prep medium yellow onions (sliced), large green bell pepper (diced), large carrots (sliced)
- 2Set out all ingredients before cooking
- 3Measure the pantry ingredients before heating the pan
Ingredients
Gather as you go
Ingredients
From Your Pantry
Cook along
Instructions
0 of 6 steps complete
Next: Cut the beef round steak into 4…
- 01
Cut the beef round steak into 4…
Cut the beef round steak into 4 equal portions. Season both sides generously with salt, black pepper, and garlic powder, then dredge lightly in the whole wheat flour.
Tap card to mark done - 02
Heat the olive oil in a large…
Heat the olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Sear the steak for 2 to 3 minutes per side until deeply browned, then transfer to a plate.
Look for: deeply browned, then transfer to a plate
Tap card to mark done - 03
Add the sliced yellow onions
In the same pan, add the sliced yellow onions, diced green bell pepper, and carrots. Sauté for 5 minutes until the vegetables begin to soften.
Look for: the vegetables begin to soften
Tap card to mark done - 04
Pour in the crushed tomatoes and beef…
Pour in the crushed tomatoes and beef broth, scraping up any browned bits from the bottom of the pan. Stir in the dried oregano and bring the mixture to a gentle simmer.
Tap card to mark done - 05
Return the steak to the pan
Return the steak to the pan, nestling the pieces deep into the tomato mixture. Cover tightly, reduce heat to low, and let it simmer gently for 1.5 hours, until the beef is incredibly tender and easily pulls apart.
Look for: the beef is incredibly tender and easily pulls apart
Tap card to mark done - 06
Cook the dry quinoa according to package…
While the steak is braising, cook the dry quinoa according to package directions using water and a pinch of salt. Serve the tender steak and vegetable sauce over a bed of warm quinoa.
Ready when: everything is assembled and ready to enjoy
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