Preheat oven to 325F degrees. Place oven rack on middle position.
In a shallow bowl or dinner-size plate, mix flour, salt, pepper and garlic.
Heat oil over medium-high heat in a large ovensafe dutch oven or heavy bottomed pot (one that has a lid).
Dredge each cube steak on both sides in the flour mixture, shaking off excess. Place steak in heated pan as you go. Brown the steaks on both sides, about 3 minutes per side (you don't want to cook them all the way through). Remove from pan and set aside on a large plate while preparing the sauce.
In the same pan you cooked the steaks, reduce heat to medium. Add just a little additional oil if necessary. Add sliced onion and cook until softened and golden but not burnt, about 3 minutes. Add minced garlic and cook additional 30 seconds.
Add 1/4 cup of red wine and cook until wine evaporates, about 3 minutes.
Add tomato paste, smoked paprika, oregano, salt and pepper. Stir to combine.
Add diced and crushed tomatoes, worcestershire and beef broth. Stir and cook until mixture starts to simmer.
Add the cube steaks back into the pot and make sure to cover them with the tomato mixture.
Cover with lid, place in 325F degree oven and cook without checking for 1 hour 45 minutes.
After this time is up, check and cook, covered again, an additional 15-30 minutes or until most of moisture is evaporated and steaks are covered in reduced tomato mixture.