Ingredients
Scale
- 2 pounds cubed steak or round steak
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon granulated garlic
- 1/4 cup vegetable oil
- 1 onion, diced
- 1–2 stalks celery, diced
- 1 green bell pepper, thinly sliced
- 8 ounces cremini or white button mushrooms, sliced
- 2 cloves garlic, minced
- 3 tablespoons tomato paste
- 1 (15-ounce) can diced tomatoes
- 2 cups beef broth
- 1/2 teaspoon dried thyme
- 1 teaspoon sugar
- 1 pinch celery seed (optional)
- 2 tablespoons of water + 2 tablespoons cornstarch
Instructions
- Preheat the oven to 325°F.
- In a large resealable bag, mix flour, salt, pepper, and granulated garlic. Add cubed steak pieces one at a time to coat.
- Heat vegetable oil in a heavy pot over medium-high heat and brown the steaks on both sides. Set aside.
- In the same pot, sauté onion, celery, bell pepper, and mushrooms until softened. Add garlic and tomato paste; cook until fragrant.
- Stir in diced tomatoes, beef broth, thyme, sugar, and optional celery seed. Return steaks to the pot ensuring they are submerged.
- Cover and bake for 1½ to 2 hours until fork-tender.
- To thicken the gravy, mix cornstarch with water to create a slurry and stir into the pot over medium heat until thickened.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (180g)
- Calories: 320
- Sugar: 4g
- Sodium: 640mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 85mg