Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2  pounds        beef bottom round steak -- cut about 2-inches
                        -- thick
   3      tablespoons   flour
   2      tablespoons   butter
     1/2  cup           finely chopped onion
     1/2  cup           finely chopped green bell pepper
     1/4  cup           finely chopped celery
   1      clove         garlic -- crushed
   1      can           crushed tomatoes -- (16 ounces)
                        undrained
   1      medium        bay leaf

Preparation:

Dredge meat in flour. In a large Dutch oven over medium-high heat, melt butter; add meat, cooking until browned on both sides, about 5 minutes. Remove meat to a platter. Add onion, green pepper, celery and garlic to the Dutch oven and cook over medium-high heat 10 minutes, stirring frequently, until tender and light brown. Add tomatoes with their liquid and the bay leaf and bring to a boil. Return meat to Dutch oven and reduce heat to low. Simmer, covered, for 2 hrs, until meat is fork-tender, turning the steak over after 1 hr. Remove meat to a platter and keep warm. Over medium-low heat bring sauce to a simmer and simmer, uncovered, about 10 minutes, stirring occasionally, until it thickens slightly. Discard bay leaf. Slice meat and pour sauce over it before serving. Redbook Magazine, January 1986