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Prep Time: 25 Minutes Cook Time: 480 Minutes |
Ready In: 505 Minutes Servings: 8 |
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Recipe from Cathy Logan in Sparks, Nevada Ingredients:
1 1/2 lbs beef flank steak, cut into 1/2-inch cubes |
1 medium onion, chopped |
1 tablespoon olive oil |
5 medium carrots, medium, thinly sliced |
4 cups cabbage, shredded |
4 medium red potatoes, medium, diced |
2 celery ribs, diced |
2 (14 1/2 ounce) cans diced tomatoes, undrained |
2 (14 1/2 ounce) cans beef broth |
1 (10 3/4 ounce) can condensed tomato soup, undiluted |
1 tablespoon sugar |
2 teaspoons italian seasoning |
1 teaspoon dried parsley flakes |
Directions:
1. In a large skillet, brown steak and onion in oil; drain. Transfer to a 5 quart slow cooker. Stir in remaining ingredients.
2. Cover and cook on low for 8-10 hours or until meat is tender.
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