2 lbs beef round steak, cut into 1/2 in slices
1 1/2 cups red wine, divided
2 tablespoons Worcestershire sauce, divided
1 tsp hot pepper sauce, divided
1 clove garlic, minced
3 tablespoons olive oil, divided
2 cups chopped onions
1 cup chopped celery
1 cup sliced mushrooms
1/2 cup chopped green bell pepper
1/2 chopped red bell pepper
1 cove garlic , minced
2 tablespoons flour
1- 14.5 0z. can fire roasted tomatoes, diced
2 tsp. basil
1 -14.5 beef broth
1 tsp. Italian seasoning
1/4 tsp. cayenne pepper
Place meat slices between plastic wrap and pound each to 1/4 inch thickness. Place into shallow dish.
In a bowl mix together 1 cup wine, 1 tablespoon Worcestershire sauce, 1/2 tsp. hot sauce and 1 clove minced garlic. Pour over meat slices and cover, refrigerate overnight.
Remove from marinade, discard liquid. Pat pieces dry.
In skillet, heat 2 tablespoons of olive oil over medium heat. Brown meat on both sides in batches. Remove cooked pieces to a plate and keep covered and warm.
Add remaining 1 tablespoon of olive oil to skillet. Cook onion, celery, mushrooms, bell peppers and remaining garlic in oil until softened. Add flour to pan and toss until coated. Add diced tomatoes with liquid, beef broth, remaining wine and the rest of the seasonings.. Reduce to low and simmer for 1-1 1/2 hours or until beef is tender.