1. Heat oil and butter in a large Dutch oven over medium heat. 2. Add in 2 steaks at a time and brown on each side, remove to a plate. 3. Continue with remaining steak/s and remove to a plate. 4. Add more oil into the pot if needed,. 5. Add in onions, celery, bell pepper, chili flakes (if using) and dried oregano; saute stirring with a wooden spoon for about 3 minutes scraping up any browned bits on bottom of the pot. 6. Add in garlic and bay leaves and saute for 2 minutes. 7. Add in mushrooms, stewed tomatoes with juice, Worcestershire sauce and beef bouillon powder (if using) bring to a simmer over medium-high heat. 8. Add the browned steaks back to the pot. 9. Season with salt and black pepper to taste. 10. Reduce heat to medium-low and cook covered for about 1-1/2 hours. 11. If you wish to thicken the juice, remove the beef to a bowl or plate. 12. Mix the water or beef broth with cornstarch until smooth and add into the simmering liquid, stir until thickened (about 2 minutes) then add in the steaks back to the pot. ---------------------------------------------------------------------------
Nutrition
Ingredients
