Ingredients
1/4 cup all-purpose flour1/2 teaspoon dried thyme, divided3/4 pound beef cube steaks, cubed1 tablespoon canola oil1 cup water1 can (8 ounces) tomato sauce1/2 cup beef broth1 small potato, peeled and cubed1/2 small onion, cut into wedges1/2 cup sliced fresh carrots1/3 cup chopped sweet red pepper1 teaspoon onion soup mix1 teaspoon Worcestershire sauce1/2 teaspoon dried rosemary, crushed1/4 teaspoon garlic powder1/4 teaspoon pepper1/2 cup frozen peas
Preparation
In a large resealable plastic bag, combine flour and 1/4 teaspoon thyme. Add beef, a few pieces at a time, and shake to coat.
In a large skillet, brown meat in oil on all sides. Add the water, tomato sauce, broth, potato, onion, carrots, red pepper, soup mix, Worcestershire sauce, rosemary, garlic powder, pepper and remaining thyme.
Bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes. Stir in peas. Return to a boil. Reduce heat; simmer 5-10 minutes longer.
