Braised Beef Round Steak

Directions

• 1. Sear the Beef:
  Season 4 beef round steaks with salt and pepper on both sides.
  Heat 2 tablespoons olive oil in a large Dutch oven or heavy pot over medium-high heat.
  Sear the steaks for 2-3 minutes on each side until browned. Remove the steaks from the pot and set aside.
• 2. Cook the Vegetables:
  In the same pot, add 1 sliced onion and cook for about 3-4 minutes, until softened.
  Add 3 minced garlic cloves and cook for 1 more minute.
• 3. Braise the Beef:
  Stir in 1 tablespoon of tomato paste and cook for 1-2 minutes, mixing it with the onions and garlic.
  Pour in 2 cups beef broth, and scrape up any browned bits from the bottom of
  the pot.
  Add 1 teaspoon dried thyme (or fresh thyme sprigs) and 2 bay leaves to the liquid.
  Return the beef steaks to the pot, submerging them in the liquid.
  Bring to a simmer, then reduce the heat to low. Cover the pot and braise for 1.5 to 2 hours, or until the beef is
  tender.
• 4. Serve:
  Remove the bay leaves and thyme sprigs. Taste and adjust seasoning if needed.
  Serve the braised beef round steaks with the gravy over mashed potatoes, rice, or roasted vegetables.
  Garnish with fresh parsley if desired.
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