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Prep Time: 25 Minutes Cook Time: 480 Minutes |
Ready In: 505 Minutes Servings: 8 |
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This chunky meal in a bowl makes terrific use of nutrient-packed vegetables. It has a deliciously sweet and tangy taste. âFrances Conklin, Grangeville, Idaho Ingredients:
2 pounds beef top round steak, cut into 1-inch cubes |
2 tablespoons olive oil |
1 can (15 ounces) tomato sauce |
2 large onions, chopped |
4 medium carrots, thinly sliced |
1 large green pepper, cut into 1-inch pieces |
1 cup canned pineapple chunks, drained |
1/2 cup cider vinegar |
1/4 cup packed brown sugar |
1/4 cup light corn syrup |
2 teaspoons chili powder |
2 teaspoons paprika |
1/2 teaspoon salt |
hot cooked rice, optional |
Directions:
1. In a large skillet, brown beef in oil in batches; drain. Transfer to a 4- or 5-qt. slow cooker.
2. In a large bowl, combine the tomato sauce, onions, carrots, green pepper, pineapple, vinegar, brown sugar, corn syrup, chili powder, paprika and salt; pour over beef.
3. Cover and cook on low for 8-10 hours or until beef is tender. Serve with rice if desired. Yield: 8 servings.
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