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Categories:
boneless beef carrots celery quartered mushroom green onion Italian style stewed beef broth white wine quick-cooking tapioca Italian seasoning salt pepper bay leaf noodles
Viewed: 65 - Published at: 5 years agoIngredients
- 1 1/2 lbs boneless beef bottom round steaks
- 2 carrots, cut into 1/2 inch pieces
- 2 celery ribs, cut into 1/2 inch pieces
- 1 cup quartered mushroom
- 1/2 cup sliced green onion
- 1 (14 1/2 ounce) can Italian-style stewed tomatoes
- 1 cup beef broth
- 1/2 1/2 cup white wine or 1/2 cup beef broth
- 3 tablespoons quick-cooking tapioca
- 1 -2 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 bay leaf
- 3 cups hot cooked noodles
Method
- Trim all fat from meat; cut steak into 1-inch pieces Put meat into a 4-quart slow cooker.
- Add in carrots, celery, mushrooms, green onions, undrained tomatoes, beef broth, wine, tapioca, Italian seasoning, salt, pepper, and bay leaf.
- Cover and cook on LOW for 9-10 hours.
- Season to taste with salt and pepper; discard bay leaf.
- Serve over hot cooked noodles.
