Ingredients :

· 1 tbsp. vegetable oil
· 2 lbs. round steak (or “simmering” steak)
· 2 medium onions, finely chopped
· 1/4 cup thinly sliced carrots
· 1/4 cup thinly sliced stalk of celery
· 1/2 tsp. salt
· 1/4 tsp. pepper
· 2 tbsp. all-purpose flour
· 1 can (796 mL) plum tomatoes, drained and chopped, 1/2 cup juice reserved
· 1 tbsp. Worcestershire sauce · 1 bay leaf

Cooking Procedures :

1. In a skillet, heat oil over medium-high heat. Add steak, in pieces, if necessary, and brown on both sides. Transfer to slow cooker stoneware.
2. Reduce heat to medium-low. Add onions, carrots, celery, salt and pepper to pan. Cover and cook until vegetables are softened for about 8 minutes. Sprinkle flour over cooked vegetables, stirring and cook for a minute.
3. Add tomatoes, reserved juice and Worcestershire sauce. Bring to a boil, stirring occasionally until slightly thickened. Add in bay leaf.
4. Pour tomato mixture over steak and cook on Low for 8 to 10 hours or on High for 4 to 5 hours or until meat is tender. Discard bay leaf.
5. Transfer to a serving dish. Serve hot.