Sunday, November 13, 2011

Slow Cooker Pepper Steak

8 Weight Watcher Points Plus per 3-ounce serving

1 lb. boneless beef round steak, cut 3/4 to 1 inch thick
Black pepper
1 tablespoon cooking oil
1 14.5-ounce can Italian-style stewed tomatoes, undrained
3 tablespoons Italian-style tomato paste
1 teaspoon Worcestershire sauce
1 16-ounce package frozen pepper stir-fry vegetables (yellow, green, and red sweet peppers and onion)

Trim fat from meat Cut meat into pieces. Sprinkle lightly with salt and pepper. In a large skillet, brown meat on both sides with hot oil. (I skipped this step, placed oil in bottom of slow cooker and placed meat on top).

In a bowl, stir together undrained tomatoes, tomato paste, and Worcestershire sauce. Pour over meat in cooker. Top with frozen stir-fry vegetables.

Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours or until meat and vegetables are tender.

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