Pepper Steak

From 5-Ingredient Slow Cooking

1 lb boneless beef round steak

1 14.5-oz can Italian-style stewed tomatoes, undrained

3 tbsp Italian-style tomato paste

1 tsp Worcestershire sauce

1 16-oz kg frozen pepper stir-fry vegetables

1. Trim fat from meat. Cut meat into four serving-size pieces. Sprinkle meat with salt and pepper. Lightly coat a large skillet with cooking spray; heat over medium heat. Add meat; cook on both sides until brown. Transfer to a 3.5 or 4 quart slow cooker.

2. In a medium bowl stir together tomatoes, tomato paste, and Worcestershire sauce; pour over meat in cooker. Top with frozen vegetables.

3. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.

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