Heat 1 tablespoon of oil in a Dutch oven over medium high heat.

In a small bowl mix together flour, salts and pepper. Rub it into the steaks on both sides. In 2 batches, brown steaks in the hot skillet, browning on both sides. They don’t have to be cooked through, just nicely seared on both sides. Use another tablespoon of oil for the second batch. When each batch is done, remove steaks to a plate; set aside.

Add more oil to pan if necessary and sauté onion and peppers with a pinch of salt and pepper until softened Then add garlic and stir it around for another 30 seconds. Then add the wine to deglaze the pan, stirring up bits from the bottom. Once everything is well combined, add tomatoes and remaining ingredients including the steaks. Bring to a boil, reduce heat to a simmer, cover the pan and simmer for 2 hours. Make sure to off-set the lid for the last hour of cooking time to help thicken sauce. Taste for seasoning adding salt and pepper, if desired. When done, remove the bay leaf.

Serve over brown rice, polenta or mashed potatoes.