2 to 2-1/4 hours

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.