Ingredients

• 1-3/4 pounds beef Shoulder Steaks, cut 3/4 inch thick
• 1 tablespoon vegetable oil
• 3/4 teaspoon salt
• 1/2 teaspoon dried thyme leaves
• 1/4 teaspoon black pepper
• 1 large onion, chopped
• 1 to 2 jalapeno peppers, thinly sliced
• 4 medium tomatoes, chopped
• 1/2 green bell pepper, cut into 1-inch pieces
• 1/2 yellow bell pepper, cut into 1-inch pieces
• 3 cups hot cooked pasta or rice

Directions

1. Heat oven to 325°F. Heat oil in Dutch oven over medium heat until hot. Brown beef steaks. Pour off drippings. Season with salt, thyme and pepper.
2. Sprinkle onion and jalapeno peppers on steaks. Add 1/4 cup water; bring to a boil. Cover tightly and cook in 325°F oven 45 minutes. Add tomatoes and bell peppers. Continue cooking, covered, 30 to 45 minutes or until steaks are fork-tender. Remove steaks; keep warm.
3. Cook juices over high heat 8 to 10 minutes or until sauce is slightly thickened, stirring frequently. Cut steaks into serving-size pieces; place in sauce. Serve over pasta.

Recipe and photo courtesy of the Beef Checkoff and BeefItsWhatsForDinner.com