1-3/4 lb boneless beef shoulder or chuck eye or bottom round steaks, cut 3/4" thick
1 Tbsp vegetable oil
1/2 tsp dried thyme
1 large onion, chopped
1 to 2 jalapeño peppers, thinly sliced
4 medium tomatoes, chopped
1/2 green bell pepper, cut into 1" pieces
1/2 yellow bell pepper, cut into 1" pieces
3 cups hot cooked pasta or rice
1. Heat oven to 325°F. Heat oil in stockpot over medium heat until hot; brown beef steaks.
2. Sprinkle steaks with thyme and salt and pepper; top with onion and jalapeño peppers. Add 1/4 cup water; bring to a boil. Cover tightly and cook in 325°F oven 45 minutes. Add tomatoes and bell peppers. Cook, covered, 30 to 45 minutes or until beef is fork-tender.
3. Remove steaks. Cook and stir sauce over high heat 8 to 10 minutes or until slightly thickened. Cut steaks into serving-size pieces; add to sauce. Serve over pasta.