In a flat pan or pie dish, combine flour, salt, ground thyme and garlic powder; set aside
1 cup flour, ½ teaspoon salt, ½ teaspoon ground thyme, ½ teaspoon garlic powder
Thinly slice onion and bell pepper; set aside
1 medium yellow onion, 1 medium bell pepper
Heat oil on medium in stockpot
⅓ cup oil
Slice beef into 4 pieces; lightly salt and pepper
1 pound round steak
Dredge beef through flour mixture and place in hot oil; cook 5 minutes on each side; remove beef and set aside
Use a wooden spoon to scrape up remnants in stockpot; stir in beef broth; continue to scrape bottom of pan
2 cups beef broth
Add Worcestershire sauce and 3 tablespoons of the reserved dredging flour to the broth; whisk till smooth
1 tablespoon Worcestershire
Add browned beef back to stockpot; top with sliced onions and sliced peppers; add enough water to barely cover the meat;reduce heat to simmer and cover; cook until meat is tender (about 1 hour)
water
Serve over prepared rice
Notes
If you want, you can cut the steak into strips; it's up to you
When you brown the meat in the oil, it won't actually be "brown"-but kinda gray. That's okay. We're not actually cooking the meat in this initial step, just browning the exterior.
The last amounts of water depends upon how big your stockpot is...you want to add enough water to barely cover the onions and peppers