Slow Cooker - So-Easy Pepper Steak

Spend 15 minutes getting supper ready early in the day. Hours later, when you're ready, sit down to a delicious slow-cooker meal of beef and vegetable. 7 weightwatcher points per serving, serves 4
Photo by Gary M.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1

    pound boneless beef round steak, cut 3/4 to 1 inch thick

  • Salt and black pepper

  • 1

    tablespoon cooking oil

  • 3

    tablespoons Italian-style tomato paste

  • 1

    14 1/2 ounce can Italian-style stewed tomatoes, undrained

  • 1

    teaspoon Worcestershire sauce

  • 1

    16 ounce package frozen pepper stir-fry vegetables (yellow, green, and red peppers and onion)

Directions

1. Trim fat from heat. Cut meat into 4 serving-size pieces; sprinkle lightly with salt and black pepper. In a large skillet, brown meat on both sides in hot oil. Transfer to a 3-1/2- or 4-quart electric crockery cooker. 2. In a medium bowl, stir together undrained tomatoes, tomato paste, and Worcestershire sauce; pour over meat in crockery cooker. Top with frozen vegetables. Cover and cook on high-heat setting for 5 to 6 hours or until meat and vegetables are tender. (Or, cover and cook on low-heat setting 10 to 12 hours). Serves 4. Dietary Exchanges: 3 vegetable, 3-1/2 lean meat. Test Kitchen Tip: If you can't find Italian-style stewed tomatoes and tomato paste at your supermarket, buy regular tomato products and add 1 teaspoon dried Italian seasoning, crushed. Nutrition information Per serving: Calories 290, Total Fat 10 g, Cholesterol 49 mg, Sodium 426 mg, Carbohydrate 17 g, Fiber 4 g, Protein 30 g, Percent Daily Values are based on a 2,000 calorie diet

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