Ingredients
2 beef eye of round steaks2 small carrots, cut into 3/4-inch chunks2 small potatoes, peeled and cut into 1/2-inch slices1 celery rib, coarsely chopped1 small onion, sliced1 can (14-1/2 ounces) diced tomatoes, undrained1/4 cup beef broth2 garlic cloves, thinly sliced2 teaspoons onion soup mix1 teaspoon salt1/2 teaspoon Italian seasoning1/4 teaspoon pepper1/8 teaspoon aniseed1/8 teaspoon each ground cinnamon, ginger and nutmegDash ground cloves
Preparation
Place steaks in an ungreased 2-1/2-qt. baking dish. Top with carrots, potatoes, celery and onion. Combine the tomatoes, broth, garlic, soup mix and seasonings; pour over vegetables. Cover and bake at 350° for 1-1/2 to 1-3/4 hours or until meat and vegetables are tender.
