Step 1

Set oven rack to lower third of the oven. Preheat to 325°F.

Step 2

Season each steak on both sides with salt and pepper.

Step 3

Place flour (1/2 cup) in a shallow dish. Dredge each piece of steak in flour on both sides, pressing to coat then shaking off excess.

Step 4

Place dredged meat on a flat surface and tenderize using a needling device, until each slice is 1/4-inch thick.

Step 5

Heat vegetable (4 tablespoons) oil in a Dutch oven or large ovenproof pot with a tight-fitting lid (also ovenproof). Over medium-high heat, without crowding the pan, (I browned 1 steak at a time) brown beef on both sides, about 2 minutes per side. Remove to a plate and repeat with remaining steaks, adding more oil as needed.

Step 6

Add onion (1 medium chopped), garlic (4 cloves minced), and celery (3 stalks chopped) to pot and saute, on medium-low, until just tender, about 3-4minutes. Stir in tomato paste (1 tablespoon). Stir in beef broth (1 3/4 cups) and canned tomatoes with juice (14 ounces), scraping the bottom of the pot, to lift up all the brown bits.

Step 7

Add smoked paprika (1 teaspoon), thyme (1/2 teaspoon), oregano (1 teaspoon), salt (1 1/2 teaspoons), pepper (1 teaspoon), and Worcestershire sauce (1 tablespoon) and mix.

Step 8

Layer the meat back into the pot so it's submerged by the liquid and cover with the lid. Place in preheated oven and cook until the meat is very tender, 1 1/2-2 hours.