1-1/2 to 2 pounds top round steak, 3/4 to 1 inch thick

1 tsp. dried thyme

1/8 tsp. cayenne

1/2 tsp. each salt & pepper

3 Tbsp. flour

2 Tbsp. canola oil

1 tsp. minced garlic

2 cups chopped onions

2 cups peeled and thinly sliced carrots

1-1/2 cups chicken stock

Trim beef of any fat. In a cup mix thyme, cayenne, salt, pepper and flour. Lightly pound seasoned flour into beef. Heat oil in a Dutch oven or large pot, over medium-high heat. Add beef and cook on both sides until lightly brown (about 6 minutes). Add garlic, onions and carrots, reduce heat; cook and stir until onions & garlic are soft. Stir in chicken stock. Cover and place in a preheated 325 degree F. oven for 2 to 2-1/2 hours or until tender. (NOTE: The steak may also be cut into slices prior to dredging in flour. Cooking time would be reduced to 1-1/2 hours.)