Ingredients:
- 1/4 cup all-purpose flour
- 1/2 tsp. salt
- 1/4 tsp. ground black pepper
- 1 tsp. granulated garlic
- 2 lbs. cubed steak, serving size pieces
- 1/4 cup vegetable oil
- 1 onion, diced
- 1 stalk celery, diced
- 1 green bell pepper, thinly sliced
- 8 oz. mushrooms, sliced
- 2 cloves garlic, minced
- 3 Tbsp. tomato paste
- 15 oz. can diced or stewed tomatoes
- 2 cups beef broth
- 1 Tbsp. Worcestershire sauce
- 1/2 tsp.dried thyme
- 1 tsp. sugar
- 2 Tbsp each. water and cornstarch
Directions:
- Individual Direction Step
- Preheat oven to 325 F.
- In a large resealable plastic bag, combine flour, salt, pepper and granulated garlic. Add steak, a few pieces at a time and shake to coat.
- On the stovetop, heat oil in a cast-iron Dutch oven over medium-high heat. Brown steak in oil on both sides. Remove steaks to a plate.
- To the same pot, add the onion, celery, bell pepper and mushrooms. Turn the heat down to medium and cook and stir for 6 to 7 minutes or until vegetables are beginning to soften. If needed, add a little extra oil.
- Add garlic and tomato paste and cook for 1 additional minute. Stir in diced tomatoes, beef broth, Worcestershire sauce, thyme, sugar and celery seed. Scrape the bottom of the pot with a spatula to release all of the flavorful bits.
- Return steaks to the pot, making sure they are covered by the gravy. Cover and bake 1 1/2 to 2 hours or until meat is tender.
- At this point, remove pot from the oven and place on stovetop. Remove steaks to a plate, leaving gravy in the pot.
- In a small bowl, combine cornstarch and water into a paste; stir into gravy. Bring to a boil over medium heat, stirring continuously, until gravy has thickened.
