2pounds round steak, pounded, cut into 2-inch squares
1tablespoon vegetable oil
2medium onions, diced
2red bell peppers, diced
4to 4 ribs celery, diced
3garlic cloves, minced
1cup reduced-sodium beef broth
1teaspoon Worcestershire sauce
1(28-ounce) can whole tomatoes in juice
1/2cup red wine
To prepare seasoned flour, combine all ingredients in a medium bowl.
Dredge meat in seasoned flour and shake off excess.
Heat oil in a Dutch oven over medium heat. Add meat, a few pieces at a time and cook until brown on both sides. Transfer to a plate. Add butter to pan. Add onions, bell pepper, celery and garlic; cook 10 minutes. Add broth, Worcestershire, tomatoes, red wine and bay leaves. Bring to a boil; reduce heat to medium-low and return meat to pan. Simmer, covered, until tender, 1 1/2 to 2 hours. Add a few dashes of hot sauce. Serve over Toasted Garlic Grits.