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1. Trim separable fat from meat. Cut meat into 4 or 6 pieces. Spray a cold Dutch oven with nonstick spray coating. Add half of the steak pieces and brown each piece on both sides. Remove; repeat, browning remaining steak pieces. Drain any fat. Return all meat to Dutch oven.
2. Add undrained tomatoes, onion, carrot, Worcestershire sauce, vinegar, brown sugar, chili powder, oregano, garlic, and bay leaf to Dutch oven. Bring to boiling; reduce heat. Cover; simmer for 2 to 2-1/2 hours or until meat is very tender.
3. Remove meat from sauce and shred meat. Simmer sauce, uncovered, for 5 to 10 minutes or until slightly thickened. Discard bay leaf. Stir meat into sauce; heat through. Makes 8 servings.