Ingredients
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1 tablespoon canola oil
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2 lbs round steaks, cut into cubes
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1 stalk celery, thinly sliced
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1/2 teaspoon salt
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1/4 teaspoon pepper
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2 tablespoons flour
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1 (28 ounce) can plum tomatoes, drained and chopped
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1 tablespoon Worcestershire sauce
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1 bay leaf
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2 onions, chopped finely (medium size)
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1 carrot, thinly sliced
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1/2 cup reserved juice from canned tomato
Instructions
- In a skillet, heat oil, then brown steak on all sides. Transfer to slow cooker.
- Reduce heat to med-low, then add onion, carrots, celery, salt and pepper to pan, then cover and cook until veggies are a little softened - about 5 minutes.
- Sprinkle flour over the veggies and cook for 1 minute, stirring, then add tomatoes, reserved juice, and worchestershire. Bring to a boil, stirring until thickened, then add bay leaf.
- Pour tomato mixture over steak into the slow cooker and cook on low 8 - 10 hours or on high 4 - 5 hours, until meat is tender.
- Discard bay leaf and serve with crusty bread or buttered noodles.