I use basil and bell peppers from my herb and vegetable garden to make this dish. It’s so easy to make and so rich and delicious.
—SHERYL LITTLE SHERWOOD, AR
PREP: 15 MIN. • COOK: 6 HOURS • MAKES: 4 SERVINGS
1 1/4 pounds boneless beef shoulder top blade or flat iron steaks
1/2 pound whole fresh mushrooms, quartered
1 medium sweet yellow pepper, julienned
1 can (14 1/2 ounces) stewed tomatoes, undrained
1 can (8 ounces) tomato sauce
1 envelope onion soup mix
2 tablespoons minced fresh basil
Hot cooked rice
1. Place steaks in a 4-qt. slow cooker. Add mushrooms and pepper. In a small bowl, mix tomatoes, tomato sauce, soup mix and basil; pour over top.
2. Cook, covered, on low 6-8 hours or until beef and vegetables are tender. Serve with rice.