Pat the beef steak dry with paper towels, then season generously with salt and pepper. Lightly coat the pieces in flour for a crispy finish.

Heat olive oil in a large skillet over medium-high heat. Sear the steak for 4-5 minutes on each side until it’s beautifully browned. Once done, remove the steak and set aside.

In the same skillet, add the sliced onions, along with any optional veggies like bell peppers or mushrooms. Cook for 5-7 minutes until the onions are translucent. Stir in the minced garlic and sauté for 1 more minute until fragrant.

Pour the beef broth into the skillet, scraping up any browned bits from the bottom. Stir in Worcestershire sauce, soy sauce, and a few bay leaves. Bring the mixture to a gentle simmer.

Return the seared steak to the skillet, making sure it’s submerged in the gravy. Cover and let it simmer on low heat for 1.5 to 2 hours, or until the steak is fork-tender.

Once cooked, remove the bay leaves. If you prefer a thicker gravy, create a slurry with flour and water, then stir it in to achieve your desired consistency.

Optional: Garnish with fresh herbs such as thyme or parsley before serving.