2 tablespoons (18 g) unbleached all-purpose flour
1/2 teaspoon (2.5 ml) crushed dried thyme
1/4 teaspoon (1.25 ml) sweet paprika
1 1/2 pounds (720 g) boneless beef round steak, cut 1 inch (2.5 cm) thick
1 tablespoon (15 ml) Worcestershire sauce
canola oil cooking spray
1 large garlic clove, peeled and thinly sliced
2 medium celery ribs, thinly sliced
2 medium onions, peeled and thinly sliced
4 medium plum tomatoes, thinly sliced
1/2 cup (120 ml) reduced-sodium canned beef broth
In a small bowl, combine flour, thyme, and paprika. Using a pastry brush, brush steak pieces with Worcestershire sauce. Dredge in flour mixture.
Lightly coat a large nonstick skillet with cooking spray. Place on stove over medium-high heat. Add steak pieces and brown on both sides, about 5 minutes per side.
Transfer steak pieces to a 3-quart (3-liter) or larger crockery slow cook. Top with garlic slices, celery, onions, and tomatoes. Pour beef broth over the top. Do not stir.
Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours.
To serve, transfer steak pieces and vegetables to a heated serving platter. Spoon any pan juices over the top and serve at once.
- Per serving
- 191 calories (21% calories from fat)
- 28 g protein
- 4 g total fat (1.4 g saturated fat)
- 8 g carbohydrates
- 2 g dietary fiber
- 71 mg cholesterol
- 102 mg sodium
- Diabetic exchanges
- 3 lean protein
- 1/2 carbohydrate (1 1/2 vegetable)