created: 2007-04-15 16:06:37
2 tablespoons (18 g) unbleached all-purpose flour 1/2 teaspoon (2.5 ml) crushed dried thyme 1/4 teaspoon (1.25 ml) sweet paprika 1 1/2 pounds (720 g) boneless beef round steak, cut 1 inch (2.5 cm) thick 1 tablespoon (15 ml) Worcestershire sauce canola oil cooking spray 1 large garlic clove, peeled and thinly sliced 2 medium celery ribs, thinly sliced 2 medium onions, peeled and thinly sliced 4 medium plum tomatoes, thinly sliced 1/2 cup (120 ml) reduced-sodium canned beef broth 1. In a small bowl, combine flour, thyme, and paprika. Using a pastry brush, brush steak pieces with Worcestershire sauce. Dredge in flour mixture. 2. Lightly coat a large nonstick skillet with cooking spray. Place on stove over medium-high heat. Add steak pieces and brown on both sides, about 5 minutes per side. 3. Transfer steak pieces to a 3-quart (3-liter) or larger crockery slow cook. Top with garlic slices, celery, onions, and tomatoes. Pour beef broth over the top. Do not stir. 4. Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours. 5. To serve, transfer steak pieces and vegetables to a heated serving platter. Spoon any pan juices over the top and serve at once.