Step 1

Season the steaks with salt and pepper.

Step 2

Mix together the flour, thyme and nutmeg. Dredge the steaks in the flour mixture, then brown them on both sides in a little canola oil in a heavy skillet over medium high heat. No need to cook them fully, just brown the surfaces well.

Step 3

Drain the excess oil from the skillet and deglaze the pan with a little beef stock before adding it to the steak in the roasting pan.

Step 4

Place the browned steaks in a covered roasting pan and add the beef stock, garlic, Worcestershire sauce and pepper.

Step 5

Cover and slow cook the steaks in the oven at 300 degrees F for 2-3 hours or until the meat is very tender and begins to fall apart. The flour that was used to brown the steaks helps to thicken the gravy as it cooks.

Step 6

I like to skim any surface fat off the gravy before serving.

Step 7

Serve with roasted garlic mashed potatoes and steamed vegetables.