Round-Up Beef (For a Crowd)

Round-up beef is exactly what it sounds like, a sweet-and-tangy chuck-wagon style braise designed to feed a crowd from a single pot. Strips of round steak get dredged in seasoned flour, browned in oil, then simmered low and slow in a sauce built from ketchup, brown sugar, red wine vinegar, and a serious slug of Worcestershire sauce. The flour dredge does double duty, building a crust on the meat and thickening the braising liquid into a glossy, gravy-like sauce as the beef cooks. Two hours covered on low heat is what turns tough round into fork-tender shreds, and the flavors only deepen as the pot sits. Round steak is one of the leanest, most affordable cuts on the cow, which is exactly why this recipe scales so well to twenty servings. Spoon it over buttered egg noodles, mashed potatoes, or steamed rice, with a green vegetable on the side.

Pro Tips

• Brown the beef strips in batches with space between, crowding the pan steams the meat and skips the deep crust that flavors the sauce.
• Don’t skip the flour dredge, it’s what thickens the braising liquid into a proper gravy rather than thin pan juice.
• Stir occasionally as the directions say, the brown sugar will catch and scorch on the bottom of the pot if left alone for too long.
• Make it a day ahead, the flavors marry overnight and the sauce thickens further in the fridge, then reheat gently over low heat.

Variations

• Add a sliced onion or two with the sauce for sweetness and body, the original calls for onion but lists none in the ingredients.
• Stir in a tablespoon of Dijon mustard or smoked paprika for sharper, more complex flavor.
• Reduce the brown sugar to half a cup if you prefer a more savory, less candied final sauce.