Slow Cooker - So-Easy Pepper Steak

By á-25010

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

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)

Details

Servings 4

Preparation

Step 1

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