Slow Cooker Thursday

Italian Round Steak

This looks like a lot of ingredients, but it's really simple - just throw everything in the slow cooker! I made this last week and it was really tasty, and I left out a few ingredients because I didn't have them on hand (mushrooms, green onions, celery).

1.5 lbs boneless beef bottom round steak
2 medium carrots, cut into 1/2-inch pieces
2 stalks celery, cut into 1/2-inch pieces
1 C quartered fresh mushrooms
1/2 C sliced green onions
1 14.5-oz can Italian-style stewed tomatoes
1 C beef broth
1/2 C dry red wine, white wine, or beef broth (I used red cooking wine)
3 Tbsp quick-cooking tapioca
1 Tsp Italian seasoning
1/2 Tsp salt
1/4 Tsp pepper
1 Bay leaf
3 C hot, cooked noodles

1. Trim fat from meat, cut into 1 inch cubes.
2. Transfer beef to slow cooker. Add remaining ingredients except noodles.
3. Cook on low-heat for 9 hrs or high-heat for 4-5. Discard bay leaf. Serve over noodles.

I didn't cut the beef into 1-inch cubes; I just browned it on a skillet first then placed in slow cooker. By the time it's done it's so tender it pulls right apart, so I saved a step of cutting into cubes first.

For more slow-cooker recipes visit Sandra