Ingredients:

  • 2 lbs (900g) Beef Round Steak, about ¾ inch thick
  • 1/4 cup (30g) All-Purpose Flour
  • 1 tsp (5g) Salt
  • 1/2 tsp (2.5g) Black Pepper
  • 2 tbsp (30ml) Olive Oil
  • 1 large Yellow Onion, chopped (approx. 1 cup)
  • 2 medium Carrots, chopped (approx. 1 cup)
  • 2 Celery Stalks, chopped (approx. 1 cup)
  • 2 cloves Garlic, minced
  • 1 (28 oz/794g) can Crushed Tomatoes
  • 1 cup (240ml) Beef Broth
  • 1 tsp (5ml) Dried Thyme
  • 1/2 tsp (2.5ml) Dried Rosemary
  • 1 Bay Leaf
  • 1 tbsp (15ml) Worcestershire Sauce
  • 1 tsp (5ml) Paprika

Instructions:

  1. Pound the steak to tenderize it. Mix flour, salt, and pepper. Dredge the steak in the flour mixture, coating both sides.
  2. Heat olive oil in the pot over medium-high heat. Sear the steak on both sides until browned. Remove from pot and set aside.
  3. Add onion, carrots, and celery to the pot and sauté until softened, about 5-7 minutes. Add garlic and cook for 1 minute more.
  4. Stir in crushed tomatoes, beef broth, thyme, rosemary, bay leaf, Worcestershire sauce, and paprika. Bring to a simmer.
  5. Return the steak to the pot, nestling it into the sauce. Cover the pot and reduce heat to low. Simmer for 2 hours 30 minutes to 3 hours, or until the steak is fork-tender, flipping the steak half-way through.
  6. Remove the bay leaf. Let the steak rest for 10 minutes before serving.