Grab 2 huge onions and 4 stalks of celery and slice them up.  Next, mince the garlic and set the veggies aside.

Rinse the steaks and pat them dry.  Season both sides with salt & pepper.

Heat up a cast iron skillet & add some lard (or your favorite cooking fat).  Fry the steaks until lightly browned on both sides (2 minutes per side).  Move to the crock pot as you finish frying them.

Once all the steaks are browned, add a little more fat to the skillet (if needed) and toss in the onions and celery.  Cook until beginning to brown. Add the minced garlic, tomato juice, whole tomatoes, paprika, Worcestershire, maple syrup, salt, and pepper to the pan with the onions and celery.

To thicken the sauce (optional) stir 2 tablespoons of flour into 1/4 cup of water and whisk in the paste.

Pour tomato & onion mixture into the crockpot with the steaks.

Set crockpot to cook on high for 4-8 hours.

Or cook covered (dutch oven) in a 325-degree oven for 2-3 hours.

Taste the sauce and adjust seasonings if needed.  Serve over spaghetti squash, rice or pasta.