1-3/4 lbs. boneless beef chuck shoulder or eye or bottom round steaks, cut 3/4-inch thick 1 Tbsp. vegetable oil 3/4 tsp. salt 1/2 tsp. dried thyme 1/4 tsp. pepper 1 large onion, chopped 1 to 2 jalapeño peppers, thinly sliced 4 medium tomatoes, chopped 1/2 green bell pepper, cut into 1-inch pieces 1/2 yellow bell pepper, cut into 1-inch pieces 3 cups hot cooked pasta or rice

Heat oven to 325°F. Heat oil in Dutch oven over medium heat until hot. Brown beef steaks. Pour off drippings. Season with salt, thyme, and pepper. Sprinkle onion and jalapeño peppers on steaks. Add 1/4 cup water; bring to a boil. Cover tightly and cook in 325°F oven 45 minutes. Add tomatoes and bell peppers. Continue cooking, covered, 30 to 45 minutes or until steaks are fork-tender. Remove steaks; keep warm. Cook juices over high heat 8 to 10 minutes or until sauce is slightly thickened, stirring frequently. Cut steaks into serving-size pieces; place in sauce. Serve over pasta. Makes 6 servings.