Preheat the oven to 350°F. The steaks need to be pounded out to about ¼ inch thick. If your steaks are too thick to pound out thin enough, you will need to cut them down first.
Add the flour, salt, pepper, garlic powder, onion powder, and paprika to a gallon zip-top bag.
Add the steaks to the bag, seal it, and toss it with the flour mixture.
In a Dutch oven over medium heat, add 2 tablespoons of vegetable oil. Working in batches, sear the steaks on both sides until golden brown. You aren't cooking them through - just browning. Set on a plate. You may need to add more oil if the pan gets dry.
Wipe out any excess oil and add the butter.
Once melted, add the onions and carrots, stirring occasionally and cook until the onions have softened, 8-10 minutes.
Add the garlic and cook until fragrant, 30 seconds.
Deglaze the pan with the beef broth, scrape off any browned bits off the bottom of the pot.
Add the tomatoes, Worcestershire sauce, and pepper. Stir to combine.
Add the steaks and any juices back to the pot and cover in the sauce.
Cover and place in the oven. Cook for 2- 2 ½ hours until the steaks are very tender.
When ready, taste the sauce and add salt if needed then serve!
Notes
Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Pounding the steaks is also going to tenderize them. You could use cubed steaks but make sure they are not too thick.