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    Slow Cooked Italian Round Steak


    Source of Recipe


    Jennifer Lewis

    Recipe Introduction


    From Essential Slow Cooker

    List of Ingredients




    2 1/4 pounds boneless beef round steak
    1 T. cooking oil
    1 large fennel bulb, cut into thin wedges
    1 large onion, halved and thinly sliced
    1 cup packaged fresh julienned carrots
    1 28 oz. can gf crushed tomatoes
    1 can gf tomato sauce, 15 oz
    1/2 cup gf beef, chicken, or veggie broth
    2 t. dried gf Italian seasoning crushed
    1/8 t. crushed red pepper
    6 cups hot gf cooked pasta
    1/4 cup gfcf finely shredded cf Parmesan cheese sub (optional)

    Recipe



    Cut meat into eight serving size pieces; sprinkle lightly with salt and pepper.

    In large skillet, brown steak, half at a time, in hot oil.

    In a 4 to 4 1/2 quart slow cooker, place fennel, onion, and carrots.

    Add beef.

    Combine tomatoes, tomato sauce, broth, Italian seasoning and crushed red pepper.

    Pour over meat.

    Cover; cook on low heat setting for 9 to 10 hours or on high heat setting for 4 1/2 to 5 hours.

    Divide pasta among eight serving plates; top each with a steak portion and sauce.

    Sprinkle with Parmesan cheese sub.

    Makes 8 servings.

 

 

 


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