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Prep 25min
Total7hr25min
Servings6
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Ingredients
1 1/2
lb beef tip steak, trimmed
3
tablespoons all-purpose flour
1
teaspoon salt
1/4
teaspoon pepper
1
tablespoon vegetable oil
1 1/2
cups sliced onions
1
can (14.5 oz) diced tomatoes, undrained
1
teaspoon sugar
1
bag (19 oz) frozen garden vegetable medley
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Steps
1
Spray 4- to 5-quart slow cooker with cooking spray. Sprinkle both sides of beef with flour, salt and pepper. In 12-inch skillet, heat oil over medium heat until hot. Cook beef in oil 6 to 8 minutes, turning occasionally, until brown on both sides.
2
Place onions in slow cooker. Top with beef and tomatoes; sprinkle with sugar.
3
Cover; cook on Low heat setting 7 to 9 hours or until beef is tender.
4
About 15 minutes before steak is ready to serve, microwave vegetables (potatoes are in the medley) as directed on bag. Stir into beef mixture.
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Use top or bottom round steak for the beef tip steak in this recipe. Look for a cut that is on sale for added savings.
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