Ingredients

• 1  pound boneless beef round steak, cut 3/4 to 1 inch thick
•   Salt and black pepper
• 1  tablespoon cooking oil
• 3  tablespoons Italian-style tomato paste
• 1  14-1/2-ounce can Italian-style stewed tomatoes, undrained
• 1  teaspoon Worcestershire sauce
• 1  16-ounce package frozen pepper stir-fry vegetables (yellow, green, and red peppers and onion)

Directions

1. Trim fat from heat. Cut meat into 4 serving-size pieces; sprinkle lightly with salt and black pepper. In a large skillet, brown meat on both sides in hot oil. Transfer to a 3-1/2- or 4-quart electric crockery cooker.

2. In a medium bowl, stir together undrained tomatoes, tomato paste, and Worcestershire sauce; pour over meat in crockery cooker. Top with frozen vegetables. Cover and cook on high-heat setting for 5 to 6 hours or until meat and vegetables are tender. (Or, cover and cook on low-heat setting 10 to 12 hours). Serves 4.

Dietary Exchanges: 3 vegetable, 3-1/2 lean meat.

Test Kitchen Tip: If you can't find Italian-style stewed tomatoes and tomato paste at your supermarket, buy regular tomato products and add 1 teaspoon dried Italian seasoning, crushed.