Autumn Steak with Mulling Spices

1. Heat  oil over medium-high heat in Dutch oven or stockpot. Season steaks with salt and pepper and brown on both sides.
2. Combine remaining ingredients, except cornstarch; pour over steak. Simmer, covered on stove top or in a 325°F (160°C ) oven for 1 ¼ hours or until fork tender. Remove steak from pan and set aside. In small cup, mix cornstarch with 1 tbsp (15 mL) cold water until smooth. Heat sauce on stovetop over medium heat. Gradually stir in cornstarch mixture; stir and boil for 1 to 2 minutes or until thickened. Season to taste. Return steak to pan. Serve with rice, couscous or mashed potatoes.
3. Mix cornstarch with 1 tbsp (15 mL) cold water in small cup until smooth. Heat sauce on stovetop over medium heat. Gradually stir in cornstarch mixture; stir and boil for 1 to 2 minutes or until thickened. Season to taste. Return steak to pan. Serve with rice, couscous or mashed potatoes.

• Slow-Cooker Method: Combine all ingredients except cornstarch and cook covered for about 5 hours on high or 8 hours on low. Thicken sauce on stovetop as above.
• Time Saver Tip: Substitute 2 cups (500 mL) prepared chili sauce combined with ½ cup (125 mL) water for tomatoes, vinegar, ketchup, sugar, cinnamon, and cloves.