Slow-cooking top round steak with tomatoes, garlic, onion, and Worcestershire sauce creates a succulent soup full of tender beef. This soup is sure to please the whole family.
Oxmoor House JANUARY 2003
Place flour in a large zip-top plastic bag; add steak cubes. Seal and shake to coat. Remove steak from bag; set aside.
Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add steak, and cook until browned on all sides.
Place steak and remaining ingredients in a 4-quart electric slow cooker; stir well. Cover with lid; cook on high-heat setting 1 hour.
Reduce heat to low; cook 6 hours or until meat is done and vegetables are tender.
This recipe has been retested for Cooking Light Slow Cooker Tonight, 2012
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