Ingredients

• 2  pounds boneless beef round steak, cut 3/4 inch thick
• 1  tablespoon cooking oil
• 3  medium onions, cut into wedges
• 4  teaspoons quick-cooking tapioca
• 2  tablespoons soy sauce
• 1  teaspoon bottled minced garlic or 2 cloves garlic, minced
• 2  bay leaves
• 1/2  teaspoon dried oregano, crushed
• 1  cup strong brewed coffee

Directions

1. Trim fat from meat. Cut steak into serving-size pieces. In a 12-inch skillet brown meat on all sides in hot oil (add more oil, if necessary). Drain off fat.

2. Place onion in a 3-1/2- or 4-quart slow cooker. Add meat. Sprinkle meat with tapioca. Add soy sauce, garlic, bay leaves, and oregano. Pour coffee over all.

3. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

4. Remove meat and onions to serving platter. Discard bay leaves. Spoon some of the cooking juices over meat and onions. Makes 6 servings.