Instructions
1. Preheat oven to 325°F (165°C).
2. Coat steaks in flour, salt, pepper, and garlic powder. Brown in oil in a large oven-safe pot. Remove and set aside.
3. Sauté onion, celery, pepper, and mushrooms in the same pot. Add garlic and tomato paste; cook 1–2 minutes.
4. Add tomatoes, broth, Worcestershire, thyme, sugar, and celery seed. Stir and return steak to pot.
5. Cover and bake for 1½ to 2 hours, until steak is fork-tender.
6. Optional: Thicken gravy by mixing cornstarch with water, stirring it into the pot, and simmering until thickened.
7. Serve hot over mashed potatoes, egg noodles, or rice.
Notes
Want a shortcut? Use a slow cooker. Just reduce broth to 1 cup and cook on low for 6–8 hours.
This recipe freezes well — store cooled leftovers in a freezer-safe container for up to 2 months.
Great with peas, carrots, or a simple salad on the side.
Thanks for your SHARES!
Red Wine Braised Beef
I’ve always thrown away the oil cap – a colleague explained to me what it was actually used for
The Best Homemade Beef Lo Mein
Sad heart poorest tiny baby after mother left abandoned makes baby so lonely
Sophie’s Gourmet Rocks: A Crispy Chocolate and Hazelnut Delight
Crockpot Ham: Green Beans&Potatoes