SLOW COOKER STEAK AND VEGGIES RECIPE BY TASTY
Here's what you need: lean top sirloin steak, large white onion, low sodium soy sauce, sesame oil, fresh ginger, garlic, brussels sprouts, red bell peppers, large carrots, brown rice
Provided by Joey Firoben
Categories Dinner
Yield 8 servings
Number Of Ingredients 10
Steps:
- Slice the top sirloin steaks into half-inch (1 ¼ cm) thick strips.
- Place soy sauce, sesame oil, ginger, garlic, onion and meat in a large slow cooker and mix thoroughly.
- Place the lid on top.
- Set the slow cooker on the low setting for 3 hours.
- Remove the onions from the slow cooker.
- Pour in the Brussels sprouts, bell pepper, and carrots. Mix thoroughly.
- Cook on low for 1 more hour.
- Serve with a portion of brown rice.
- Enjoy!
Nutrition Facts : Calories 561 calories, Carbohydrate 57 grams, Fat 23 grams, Fiber 4 grams, Protein 30 grams, Sugar 5 grams
SLOW-COOKER ITALIAN SMOTHERED STEAK
Round steak turns out moist and tender when cooked in a tasty tomato sauce all day long! Tortellini is the finishing touch.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 9h30m
Yield 6
Number Of Ingredients 7
Steps:
- Cut beef into 6 serving-size pieces; sprinkle with seasoned salt and pepper. Layer beef and onion in 3- to 4-quart slow cooker. Pour pasta sauce over top.
- Cover and cook on Low heat setting 8 to 9 hours.
- About 20 minutes before serving, stir in tortellini and zucchini. Increase heat setting to High. Cover and cook 15 to 20 minutes or until tortellini are tender.
Nutrition Facts : Calories 380, Carbohydrate 33 g, Cholesterol 115 mg, Fiber 3 g, Protein 35 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 810 mg, Sugar 11 g, TransFat 1/2 g
SLOW-COOKER ITALIAN STEAK & VEGGIES
It starts out as a boneless beef chuck steak. But a slow simmer with a few key ingredients turns it into this-your new favorite slow-cooker dish!
Provided by My Food and Family
Categories Home
Time 8h15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- 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 browned on both sides. Remove from heat.
- Combine diced tomatoes, broth and tomato paste in slow cooker. Add meat, mushrooms, peppers, onions, garlic and seasoning. Cover with lid. Cook on LOW 8 to 10 hours (or on HIGH 3 to 4 hours).
Nutrition Facts : Calories 280, Fat 9 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 530 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 29 g
ITALIAN VEGETABLE STEW
Giambotta - an Italian stew made with end-of-summer vegetables. Serve with crusty bread.
Provided by RALEPRICE
Categories Soups, Stews and Chili Recipes Stews
Time 1h40m
Yield 6
Number Of Ingredients 14
Steps:
- Heat 1 tablespoon olive oil in a large, heavy pot over medium heat; cook and stir onions, pepperoni sausage, and garlic until garlic is golden brown, 8 to 10 minutes. Transfer pepperoni mixture to a bowl and set aside.
- Heat 3 tablespoons olive oil in same pot; cook and stir carrots, cabbage, kosher salt, and black pepper until coated in hot oil. Place tomatoes, zucchini, and green beans into pot and scatter onion-pepperoni mixture over the top. Partially cover the pot and simmer until vegetables are tender, about 50 minutes.
- Place potatoes into a large pot and cover with lightly-salted water. Bring to a boil, reduce heat to medium-low, and simmer until tender, about 20 minutes. Drain and let potatoes cool. When cool enough to handle, cut potatoes into 1 1/2-inch pieces.
- Gently fold potatoes into the vegetable stew and cook until heated through, about 3 more minutes; drizzle stew with 1 tablespoon olive oil and serve.
Nutrition Facts : Calories 375.7 calories, Carbohydrate 41.7 g, Cholesterol 19.8 mg, Fat 20.2 g, Fiber 9.8 g, Protein 10.9 g, SaturatedFat 4.5 g, Sodium 614.8 mg, Sugar 12 g
SLOW COOKER ITALIAN BEEF STEW
Best beef stew I've ever made! I apologize for the vague instructions, the ingredient amounts are approximate as well as I did this over the weekend but did not note amounts. It turned out so good I wanted to save what I did so I could make again! Chicken broth can be used instead of beef broth if desired.
Provided by Christine Foley Wanner
Categories Soups, Stews and Chili Recipes Stews Beef
Time 4h25m
Yield 8
Number Of Ingredients 15
Steps:
- Whisk flour, onion powder, garlic powder, salt, and pepper together in a shallow bowl. Add beef to seasoned flour and toss to evenly coat; shake off any excess flour.
- Heat oil in a skillet over medium heat. Cook beef in hot oil until browned on all sides, 5 to 10 minutes. Transfer beef to slow cooker; add carrots, onion, potatoes, celery, and garlic.
- Whisk red wine, beef broth, tomato paste, and rosemary together in a bowl until smooth; pour over beef and vegetables.
- Cook on Low until beef and vegetables are tender, 4 to 6 hours.
Nutrition Facts : Calories 397.9 calories, Carbohydrate 26.8 g, Cholesterol 74 mg, Fat 18.8 g, Fiber 3.5 g, Protein 25.9 g, SaturatedFat 7 g, Sodium 178.4 mg, Sugar 4.3 g
SLOW-COOKED ITALIAN ROUND STEAK
Don't know what I would do without my crockpot. Savory tender beef over hot noodles. My family gave it the thumbs up.
Provided by ratherbeswimmin
Categories Steak
Time 10h20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Trim all fat from meat; cut steak into 1-inch pieces Put meat into a 4-quart slow cooker.
- Add in carrots, celery, mushrooms, green onions, undrained tomatoes, beef broth, wine, tapioca, Italian seasoning, salt, pepper, and bay leaf.
- Cover and cook on LOW for 9-10 hours.
- Season to taste with salt and pepper; discard bay leaf.
- Serve over hot cooked noodles.
Nutrition Facts : Calories 379.4, Fat 14.3, SaturatedFat 5.5, Cholesterol 98.7, Sodium 650.7, Carbohydrate 30.7, Fiber 2.6, Sugar 10.7, Protein 28.1
SLOW-COOKER ITALIAN STEAK ROLL FOR TWO
If you're not serving a crowd, and aren't a fan of leftovers, this mini beef roll-up is an ideal entrée.
Provided by Betty Crocker Kitchens
Categories Entree
Time 6h10m
Yield 2
Number Of Ingredients 9
Steps:
- Place steak on work surface; sprinkle with Italian seasoning, salt and pepper. Top with onion slice halves. Roll up beef, jelly-roll fashion, with onion inside; tie with string.
- In 2- to 3-quart slow cooker, place beef roll, seam side down. Sprinkle garlic, mushrooms and tomato around roll. Spoon gravy over roll.
- Cover; cook on Low setting 5 to 6 hours.
- Remove beef roll from slow cooker; place on serving platter. Remove string; cut roll into slices. Stir gravy mixture in slow cooker until blended; pour into serving bowl. Serve beef roll slices with gravy.
Nutrition Facts : Calories 240, Carbohydrate 7 g, Cholesterol 85 mg, Fat 1, Fiber 1 g, Protein 35 g, SaturatedFat 2 1/2 g, ServingSize 1/2 of Recipe, Sodium 850 mg, Sugar 0 g, TransFat 0 g
SIMPLE SLOW COOKER ITALIAN STEAKS
Make and share this Simple Slow Cooker Italian Steaks recipe from Food.com.
Provided by weekend cooker
Categories Meat
Time 9h20m
Yield 1 dish, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- cut steak into 1 inch cubes.
- Place beef into 4-5 quart slow cooker sprayed with vegetable cooking spray.
- Add mushrooms, italian tomatoes, beef broth, wine, italian seasoning, tapioca, and salt and pepper if desired.
- Cover and cook on low for 8-10 hours.
Nutrition Facts : Calories 349.5, Fat 13.6, SaturatedFat 5.3, Cholesterol 82.8, Sodium 650.9, Carbohydrate 25.5, Fiber 1.4, Sugar 16.3, Protein 26.4
SLOW-COOKED BEEF 'N' VEGGIES
My husband and I came up with this soothing slow-cooker recipe. It's simple and filling, with lots of flavor.-LaDonna Reed, Ponca City, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 8h15m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- For each piece of steak, sprinkle 1 side with seasoned salt if desired and pepper; sprinkle other side with garlic powder. Cover and refrigerate for 2-3 hours or overnight., In a 3-qt. slow cooker, combine the salad dressing, water and, if desired, browning sauce. Add carrots and potatoes; toss to coat. Add steak and coat with sauce. Top with onion and green pepper. , Cover and cook on low until meat is tender, 8-9 hours.
Nutrition Facts : Calories 505 calories, Fat 22g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 1283mg sodium, Carbohydrate 36g carbohydrate (14g sugars, Fiber 5g fiber), Protein 29g protein.
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