Ingredients:

  • 2 lbs cube steak (beef top round, mechanically tenderized)
  • 2 tbsp avocado oil
  • 0.5 tsp kosher salt
  • 0.5 tsp freshly cracked black pepper
  • 1 large yellow onion (250g), sliced into thin half-moons
  • 1 large green bell pepper (150g), sliced into strips
  • 2 stalks celery (100g), finely diced
  • 3 cloves garlic, minced
  • 14.5 oz fire-roasted diced tomatoes (low sodium)
  • 1 cup low-sodium beef bone broth
  • 2 tbsp Worcestershire sauce
  • 1 tsp smoked paprika
  • 1 tbsp tomato paste

Instructions:

  1. Season the beef generously with salt and pepper. Heat the avocado oil in a large cast iron skillet over medium-high heat. Sear the steaks in batches for 3 minutes per side until a deep, mahogany crust forms. Transfer the steaks directly into the 6-quart slow cooker.
  2. In the same skillet, add the sliced onions, peppers, and celery. Sauté for 5 minutes, until the onion edges start to soften and turn translucent. Stir in the garlic and tomato paste for 1 minute until fragrant.
  3. Pour the sautéed vegetable mixture over the beef in the crockpot. Whisk together the beef bone broth, Worcestershire sauce, fire-roasted tomatoes, and smoked paprika, then pour over the top. Cover and cook on Low for 8 hours until the meat is fork-tender.