Ingredients
- 2 pounds beef round steak, about 1-inch thick
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 large onion, thinly sliced
- 1 green bell pepper, sliced
- 2 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 bay leaf
Feel free to substitute the beef round steak with chuck steak for a richer flavor, or use red bell pepper for a sweeter note. The flexibility of this recipe allows you to adapt it to what you have on hand, much like my grandmother did with her intuitive cooking style.
Instructions
- Begin by preheating your oven to 325°F. While the oven warms up, cut the beef round steak into serving-size pieces.
- In a shallow dish, combine the flour, salt, and pepper. Dredge each piece of steak in the mixture, ensuring even coating.
- Heat the vegetable oil in a large ovenproof skillet or Dutch oven over medium-high heat. Brown the steak pieces on both sides, working in batches if necessary. Remove the steak and set aside.
- Add the sliced onion, bell pepper, and minced garlic to the skillet. Sauté for about 3 minutes, or until the vegetables begin to soften.
- Stir in the diced tomatoes, beef broth, Worcestershire sauce, thyme, and bay leaf. Bring the mixture to a gentle simmer.
- Return the browned steak to the skillet, submerging the pieces in the sauce. Cover the skillet and transfer it to the preheated oven.
- Bake for about 1 1/2 to 2 hours, or until the steak is fork-tender. Remove the bay leaf before serving.
As the aroma fills your kitchen, it will undoubtedly remind you of the comfort and joy that comes from a well-cooked meal, much like those cherished family dinners from my childhood.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International