Ingredients:

  • 900g (2 lbs) cube steak
  • 65g (0.5 cup) all-purpose flour
  • 5g (1 tsp) smoked paprika
  • 3g (1 tsp) garlic powder
  • 3g (0.5 tsp) sea salt
  • 1g (0.5 tsp) cracked black pepper
  • 30ml (2 tbsp) avocado oil
  • 1 large yellow onion, thinly sliced
  • 1 green bell pepper, sliced into strips
  • 3 cloves garlic, minced
  • 411g (14.5 oz) canned fire-roasted diced tomatoes
  • 240ml (1 cup) low-sodium beef bone broth
  • 15ml (1 tbsp) Worcestershire sauce
  • 2 sprigs fresh thyme

Instructions:

  1. Whisk the 65g flour, smoked paprika, garlic powder, salt, and pepper in a shallow bowl. Press each piece of cube steak into the mixture until every crevice is coated.
  2. Add 30ml avocado oil to your skillet over medium high heat until it shimmers and wisps of smoke appear.
  3. Work in batches to brown the meat for 3 minutes per side until a dark, golden brown crust forms.
  4. Place the seared steaks into the bottom of the slow cooker.
  5. In the same skillet, toss in the sliced onion and green pepper for 4 minutes until the onion edges begin to char.
  6. Stir in the minced garlic for exactly 60 seconds until the fragrance hits you sharply.
  7. Pour a splash of the 240ml bone broth into the skillet, scraping up all those brown bits (the fond).
  8. Pour the skillet contents over the steak. Add the tomatoes, remaining broth, Worcestershire sauce, and thyme sprigs.
  9. Cover and cook on Low for 8 hours until the beef can be cut with a dull spoon.
  10. Turn off the heat and let the pot sit uncovered for 10 minutes until the gravy thickens slightly and settles.