Ingredients:

  • 2 lbs cube steak, or bottom round pounded 1-inch thick
  • 1/2 cup all-purpose flour
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 2 tbsp neutral oil
  • 1 large yellow onion, sliced into half-moons
  • 2 stalks celery, chopped
  • 3 cloves garlic, minced
  • 14.5 oz diced tomatoes, undrained
  • 1 tbsp Worcestershire sauce
  • 1 cup low-sodium beef broth

Instructions:

  1. In a shallow bowl, whisk together the flour, smoked paprika, garlic powder, salt, and pepper. Dredge each piece of beef in the seasoned flour until fully coated.
  2. Heat oil in a heavy-bottomed skillet over medium-high heat. Sear the beef in batches for approximately 3 minutes per side until a deep mahogany crust forms. Transfer the browned meat to the slow cooker.
  3. In the same skillet, add a splash of the beef broth to deglaze the pan, scraping up the browned bits (fond) with a spatula.
  4. Layer the sliced onions, celery, and minced garlic over the beef in the slow cooker.
  5. Pour the diced tomatoes (including liquid), Worcestershire sauce, and the remaining beef broth over the meat and vegetables.
  6. Cover and cook on Low for 8 hours until the beef is fork-tender.