Pound and season the beef: Heat the oven to 325°F. Cut the round steak into 4 to 6 serving pieces. Lay them between two sheets of plastic wrap and pound to an even 1/2 inch with a mallet or the bottom of a heavy skillet. Pat both sides dry, then season all over with the salt and pepper.

Dredge and brown: Spread the flour on a plate and press each piece into it on both sides, shaking off the loose flour. Heat the oil in a large Dutch oven over medium-high heat and brown the beef for 3-4 minutes per side, working in two batches so the pieces never touch. Move the browned beef to a plate.

Cook the vegetables: Pour off all but about 2 tablespoons of fat. Add the onion, carrots and celery and cook for 5-6 minutes over medium heat, scraping up the browned bits stuck to the bottom. Stir in the garlic and tomato paste and cook 1-2 minutes more, until the paste darkens to brick red.

Build the braising liquid: Add the diced tomatoes with their juice, the beef broth, Worcestershire sauce, marjoram, thyme and paprika. Bring it to a simmer and scrape the bottom of the pot clean.

Braise for two full hours: Nestle the beef and any juices from the plate back into the pot, tucking the pieces under the liquid. Cover tightly and slide the pot into the 325°F oven for 2 hours. It's done when a fork twists through the meat with no pull, which lands around 200°F internally, well past the 145°F USDA minimum for beef. If it still fights the fork, cover it and give it another 20-30 minutes.

Finish the gravy: Lift the beef onto a platter and let it rest while you finish the gravy, which covers the 3 minute rest USDA guidance calls for on cuts of beef. If the gravy is thinner than you want, simmer the pot uncovered on the stovetop for 5-10 minutes until it coats a spoon. Taste for salt, spoon it over the beef and scatter the parsley on top.