Preparation Steps

• Lightly pound the beef steaks to an even thickness. In a shallow dish, combine flour, salt, and pepper. Dredge each steak in the flour mixture, shaking off any excess.
• Heat vegetable oil in a large skillet over medium-high heat. Brown the floured steaks on both sides, about 2-3 minutes per side. Remove steaks from skillet and place in the slow cooker.
• Add chopped onion to the same skillet and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant. Pour in the crushed tomatoes, beef broth, Worcestershire sauce, and dried thyme. Stir to combine.
• Pour the tomato mixture over the steaks in the slow cooker. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the beef is tender.
• Serve hot, spooning the gravy over the steaks.