INGREDIENTS
2 lbs. bottom round or top round steak pounded 1/2 inch thick
Kosher salt and fresh ground black pepper
½ cup all purpose flour
2-3 tablespoons vegetable oil
1 onion sliced half moon
3 carrots peeled and cut in 1 inch chunks
3 cloves garlic minced
2 tablespoons tomato paste
2 cups low sodium beef broth
2 14.5 ounce cans diced tomatoes
1 tablespoon Worcestershire Sauce
1 teaspoon marjoram
½ teaspoon dried thyme
¼ teaspoon paprika
INSTRUCTIONS
Tenderize the round steak with a meat mallet.
Generously salt and pepper on both sides of the beef. Add the flour to a shallow bowl and dredge the beef in it. Shake off any excess flour.
Heat 1 1/2 tablespoons vegetable oil in a Dutch Oven or heavy stock pot over medium-high heat and brown the meat on both sides. Remove the meat to a plate.
Heat the remaining vegetable oil in the pot over medium heat. Add the onion and carrots and cook until the onions are tender approximately 5-7 minutes. Reduce the heat to low and add the garlic, cooking for 1 minute while stirring constantly.
Add the tomato paste, beef broth, diced tomatoes, Worcestershire sauce, marjoram, thyme, paprika, and the browned beef. Gently scrape the bottom of the pot to remove the brown bits. Cover the pot and place in the oven at 350 degrees for 2 hours or until the meat is very tender.
Season with kosher salt and fresh ground black pepper to taste. If desired, serve over mashed potatoes, white rice, or egg noodles with the meat and sauce ladled over the top.