Start by cutting the steak into 4 individual pieces that are roughly 8 ounces each. If you want smaller pieces of steak, cut each 8-ounce piece in half again so there are 8 4-ounce pieces.

Place the swissed steaks into a plastic zip bag and pound using a mallet until it is about a ¼” to ½” thick.

Set the steak on a sheet tray lined with parchment paper and generously season on both sides with salt and pepper.

In the meantime, prepare the onions, celery, carrots, and garlic.

In a wide shallow bowl or a 9” cake tin, mix together the flour and salt.

Dredge the steak on both sides in the flour and place them back on the sheet tray with parchment paper.

Next, head the oil in a large 6-quart rondeau or sauce pot over high heat until it begins to smoke lightly.

Add the steak, turn the heat down to medium, and sear for 3 to 4 minutes per side or until well browned on both sides. You may need to do this in batches.

Set the steak to the side on a plate, and then add the onions to the pot and lightly caramelize over low heat for 25 to 30 minutes while occasionally stirring.

Once browned, add in the celery and carrots and sauté for medium heat for 3 to 4 minutes or until they begin to lightly brown.

Stir in the garlic and cook for 30 to 45 seconds or until fragrant-season with vegetables with salt.

Deglaze with beef stock and add in the hand-crushed whole peeled tomatoes.

Season with Worcestershire sauce, salt, and pepper.

Add back in the steak, cover the pot, and cook over low heat for 2 to 2 hours and 15 minutes or until steak is fork tender.

Garnish with optional finely minced parsley and serve.