Prep Time: 15 min.
Total Time: 8 hr. 15 min.
Servings: 4 servings
Throw the fixings in the slow cooker in the morning, then enjoy a steak-and-peppers main dish simmering in a tomato-based sauce for dinner.
What You Need
1/4 cup KRAFT Zesty Italian Dressing
1 boneless beef chuck steak (1 lb.), cut into 4 pieces
1/4 cup flour
1/4 cup tomato paste
1 can (14-1/2 oz.) diced tomatoes, undrained*
1/2 cup beef broth
1 green pepper, chopped*
2 cups hot mashed potatoes
1/2 cup shredded KRAFT Swiss Cheese
*I’m allergic to tomatoes so I leave them out but add onion slices along with the peppers because I ❤ onions. I add extra beef broth to compensate for the liquid.
Heat dressing in large nonstick skillet on medium-high heat. Meanwhile, coat meat with flour; gently shake off excess flour. Add meat to skillet; cook 2 to 3 min. on each side or until evenly browned on both sides. Remove from heat.
Combine tomato paste, tomatoes and broth in Slow Cooker.Add meat and peppers; cover with lid. Cook on LOW 8 to 10 hours (or on HIGH 3 to 4 hours).
Serve meat mixture over potatoes; top with cheese.
As always, to get all the details, head on over to Kraft Recipes by CLICKING HERE. Since BLOOD & FIRE has been updated, revised and re-released, with a heroine who is a busy EMT, this recipe is definitely in Celie Monaghan’s recipe box and she made it a lot because growing up in a pack town means lots of meat. She let me know that Rhys really likes this dish too. 😉 You can read their story–a stand-alone novel set in the Moonstruck World–for free with a Kindle Unlimited subscription or at the new release price of $1.99. That price goes up later this week so grab it while it’s cheap.
What about y’all? Do you rely on your slow cooker?