Directions

• In a Dutch oven, melt 2 tablespoons butter over medium heat. Add onion, carrot and celery; cook until tender, 5-8 minutes, stirring occasionally. Remove vegetables from the Dutch oven; set aside.
• Add additional 2 tablespoons butter to the Dutch oven; melt over medium heat. Season cubed steak on all sides with 1/2 teaspoon salt and 1/2 teaspoon pepper. Increase heat to medium-high; add steak to the Dutch oven. Cook until steak is browned on all sides, 3-5 minutes. Use a slotted spoon to remove the steak; set aside on a paper-towel lined plate.
• Add remaining 1/2 cup butter to the Dutch oven; melt over medium-high heat. Whisk in flour; continue cooking until golden brown, stirring frequently. Slowly whisk in beef stock until smooth. Stir in frozen vegetables, diced tomatoes, Kitchen Bouquet, Ac'cent seasoning, Worcestershire sauce, remaining 1 teaspoon salt and remaining 1/2 teaspoon pepper. Bring to a low boil; reduce heat to medium-low. Stir in cooked onion, carrot and celery mixture and browned steak. Cover; simmer over medium-low heat until steak is tender, about 1-1/2 hours.