2 lb. beef round steak, cut into 8 serving pieces
Salt
Freshly ground pepper
2 tbsp. vegetable oil
1 (16 oz.) can tomatoes
2 onions, sliced
1 garlic clove, crushed
2 tbsp. all purpose flour
1/2 c. red wine
1/2 c. beef stock
1 tbsp. tomato paste
2 tbsp. capers
1 tbsp. wine vinegar

Preheat oven to 350 degrees. Sprinkle beef with salt and pepper. Heat tablespoon oil in a large skillet over medium heat. Add beef, saute until browned. Transfer to a 3-quart casserole.

Drain tomatoes, reserving juice. Add drained tomatoes to casserole with beef. Add remaining oil to skillet. Add onions and garlic; saute until lightly browned.

Stir in flour, cook 1 minute stirring constantly. Stir in wine, stock and reserved tomato juice. Boil mixture 2 minutes, stirring frequently. Add tomato paste, capers and vinegar. Season mixture with salt and pepper; pour over browned beef.

Cover casserole with foil or lid; bake in preheated oven 2 to 2 1/2 hours or until beef is tender.

Serve garnished with parsley, if desired. Makes 4 to 6 servings.