56ouncescanned whole tomatoes2 large cans (or 1 can diced tomatoes and one can whole tomatoes)
salt and freshly ground black pepperto taste
Instructions
Preheat oven to 350°F.
Mix together flour, pepper, and chili powder, if using. Using meat mallet, pound beef thin (about ½ inch). Dredge meat in flour on both sides. Discard remaining flour.
On medium high heat, add 1 Tablespoon oil to skillet and brown meat for 1 minute on each side. Add meat to large casserole dish (cut meat to fit if required). Brown in batches, adding oil as needed.
Add 1 Tablespoon oil and onions to skillet. Cook for approximately 4-5 minutes, until lightly browned (onions may not be cooked through). Add onions on top of meat.
Add canned tomatoes, covering meat and onions. If meat is not covered, add additional canned tomatoes or beef broth to cover meat. Add salt and pepper to taste and chili peppers if using.
Cover and bake for 2-3 hours or until tender. (Three hours is best!) Serve over mashed potatoes.
Notes
Optional cooking method: Preheat oven to 275°F. Double recipe, leaving pieces of meat slightly larger. Bake for 6-8 hours.Slow cooker method: Use 5-6 pounds of meat, and double remaining ingredients. A browned meat, onions, and tomatoes to Crock Pot. Cook on low for 8-10 hours. Make a cornstarch slurry (3 Tablespoons water and 3 Tablespoons cornstarch). Slowly add to liquid in slow cooker, stirring carefully, until reaches desired thickness.