Ingredients:

  • 5 lbs Round Steak (or Cubed Steak), cut into 6 equal portions
  • 2 tsp Kosher Salt (divided)
  • 1 tsp Freshly Ground Black Pepper (divided)
  • 1/2 cup All-Purpose Flour
  • 1 Tbsp Smoked Paprika
  • 3 Tbsp Olive Oil
  • 2 Tbsp Unsalted Butter
  • 1 large Yellow Onion, finely diced
  • 2 stalks Celery, finely diced
  • 4 cloves Garlic, minced
  • 2 Tbsp Worcestershire Sauce
  • 1 tsp Dried Thyme
  • 1 can (14.5 oz) Diced or Crushed Tomatoes (undrained)
  • 2 cups Low-Sodium Beef Stock
  • 1 Tbsp Tomato Purée (Paste)
  • 1 fresh Bay Leaf

Instructions:

  1. Tenderise the Meat: Lay the steak pieces between two sheets of cling film or parchment paper. Use a meat mallet to gently pound the steak until the pieces are slightly thinner and more uniform (about 1/2 inch thick).
  2. Season and Dredge: In a shallow dish, combine the flour, paprika, 1 tsp of salt, and 1/2 tsp of pepper. Thoroughly dredge each piece of steak in the flour mixture, shaking off the excess. Reserve any remaining seasoned flour mixture.
  3. Sear the Steak: Heat the olive oil and butter in a Dutch oven over medium-high heat until shimmering. Sear the steaks in batches (do not crowd the pot) for 2–3 minutes per side until deeply golden brown. Remove the steaks and set them aside.
  4. Sauté Aromatics: Reduce the heat to medium. Add the diced onion and celery to the Dutch oven, scraping up any brown bits (fond) from the bottom. Sauté for 5–7 minutes until the vegetables are softened and translucent.
  5. Bloom the Spices: Add the minced garlic, dried thyme, and tomato purée. Cook for 1 minute until fragrant.
  6. Create the Gravy Base: Sprinkle 2 Tbsp of the reserved seasoned flour mixture over the sautéed vegetables. Stir constantly for 1 minute to cook out the raw flour taste.
  7. Deglaze and Add Liquid: Slowly whisk in the beef stock, scraping the bottom of the pot vigorously. Stir in the crushed tomatoes, Worcestershire sauce, and bay leaf. Season the sauce with the remaining salt and pepper. Bring the mixture to a gentle simmer.
  8. Combine and Submerge: Carefully return the seared steaks to the Dutch oven, ensuring they are mostly submerged in the tomato gravy.
  9. Braise: Bring the liquid back to a very gentle simmer. Cover the Dutch oven tightly with a lid. Transfer the pot to a preheated oven at 165°C / 325°F.
  10. Cook Low and Slow: Braise for 1 hour 40 minutes to 2 hours, or until the steak is incredibly tender and can be easily shredded with a fork.
  11. Rest and Serve: Once cooked, remove the bay leaf. Let the dish rest, uncovered, for 10 minutes before serving. Taste and adjust the final seasoning if needed.