Preheat oven to 325 degrees.
Generously salt and pepper steaks.
In a large pan or dutch oven, add olive oil and heat to shimmery.
Brown steaks on both sides, about 4 minutes per side.
When steaks are browned, remove from pan and set aside.
Add onion and celery to pan and cook until soft and slightly browned.
Stir in garlic and cook with onions and celery until fragrant, about 45 seconds.
Add tomatoes, tomato sauce, herbs, and Worcestershire sauce.
Cook until bubbling, about 5 minutes.
Stir in beef broth and return steaks to pan.
Cover pan with tight fitting lid.
Braise in oven for 2 1/2 hours, until steaks are tender and meat slightly pulls away when pressed with a fork.
If liquid cooks down too much, add up to 1 cup water to continue cooking until steaks are soft.
Plate with a little sauce from pan, and enjoy!