Prep Time:
30 mins
Cook Time:
2 hrs 15 mins
Total Time:
2 hrs 45 mins
Servings:
8
Ingredients
Directions
Combine flour, seasoned salt, and 1/2 teaspoon pepper in a small bowl.
Spread beef cubes out onto a cutting board. Sprinkle flour mixture over top and toss beef to coat. Cover with plastic wrap, then gently but firmly pound the steak with a mallet or the back of a soup ladle to tenderize.
Heat oil in a large Dutch oven over medium-high heat. Add beef cubes; cook and stir until browned, about 10 minutes. Season with salt and pepper. Add undrained diced tomatoes, beef stock, celery, onions, carrots, and bell pepper. Mix well and bring to a boil.
Cover, reduce the heat to low, and simmer for 1 hour, stirring occasionally. Crack the lid of the pot about 1/2 inch to let the steam escape. Continue to simmer until beef is tender, about 1 hour more.
Nutrition Facts (per serving)
| 333 | Calories |
| 9g | Fat |
| 15g | Carbs |
| 44g | Protein |
