Swiss Steak Redux

• 2 pounds round steak or Denver cut steak
• Flour, for dredging
• 4 mini bell peppers or 1 bell pepper, chopped
• 1 small onion, chopped
• 1 clove garlic, minced
• 10 ounces mushrooms, sliced (I used mixed mushrooms)
• 1/4 cup red wine
• 28 ounces can crushed tomatoes or stewed tomatoes
• 12 ounces cherry tomatoes, sliced in half
• 1/2 cup to 1 cup water (start with 1/2 cup)
• Olive oil, for searing
• Salt and pepper, to taste

1. Heat oven to 325u0b0 F. Cut steak into approximately 3-ounce pieces and pound with a mallet to thin and tenderize. Dredge in flour. Heat Dutch oven or deep skillet (with lid) with some olive oil. Add the steak 2 or 3 pieces at a time and brown; don't overcrowd. Remove to plate and let sit while you prepare the vegetables. Add the onion, bell pepper, mushrooms, and garlic to the hot skillet and saute just until softened. Pour in the wine and stir, cooking for 1 to 2 minutes.
2. Add the meat back in and cover with crushed tomatoes, fresh tomatoes, and water. Season to taste and move to the oven. You can leave this without stirring or disturbing for hours. I like to cook it all day, or at least 4-6 hours. The meat will be so tender you break it apart with a fork.
3. Serve with mashed potatoes, but it's equally delicious with buttered rice and vegetables.

flour, bell peppers, onion, clove garlic, mushrooms, red wine, tomatoes, tomatoes, water, olive oil, salt

Taken from food52.com/recipes/75311-swiss-steak-redux (may not work)