- 1 tbsp. vegetable oil
- 2 lbs. round steak (or “simmering” steak)
- 2 medium onions, finely chopped
- 1/4 cup thinly sliced carrots
- 1/4 cup thinly sliced stalk of celery
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 2 tbsp. all-purpose flour
- 1 can (796 mL) plum tomatoes, drained and chopped, 1/2 cup juice reserved
- 1 tbsp. Worcestershire sauce
- 1 bay leaf
Cooking Procedures :
- In a skillet, heat oil over medium-high heat. Add steak, in pieces, if necessary, and brown on both sides. Transfer to slowcooker stoneware.
- Reduce heat to medium-low. Add onions, carrots, celery, salt and pepper to pan. Cover and cook until vegetables are softened for about 8 minutes. Sprinkle flour over cooked vegetables, stirring and cook for a minute.
- Add tomatoes, reserved juice and Worcestershire sauce. Bring to a boil, stirring occasionally until slightly thickened. Add in bay leaf.
- Pour tomato mixture over steak and cook on Low for 8 to 10 hours or on High for 4 to 5 hours or until meat is tender. Discard bay leaf.
- Transfer to a serving dish. Serve hot.
This dish can be partially prepared the night before it is cooked. By completing step 2 and 3, heat 1 tbsp. oil in a pan over medium-high heat before softening onions, carrots and celery. Let it cool completely. Cover and refrigerate mixture overnight. The next morning, brown steak (step 1), or skip this and place steak directly in stoneware. Continue cooking as directed. Alternatively, cook steak overnight and refrigerate. When ready to serve, bring to a boil in a large skillet and simmer for 10 minutes, or until meat is heated through and sauce is hot and bubbling.