My family of five likes to eat beef, so I make this dish often. I usually serve it with homemade bread or rolls to soak up the savory gravy.
—VICKI TORMASCHY DICKINSON, ND
PREP: 20 MIN. • COOK: 3 1/2 HOURS • MAKES: 6 SERVINGS
1 beef top sirloin steak (1 1/2 pounds)
1 medium onion, cut into 1-inch chunks
1 medium green pepper, cut into 1-inch chunks
1 can (14 1/2 ounces) reduced-sodium beef broth
1/4 cup Worcestershire sauce
1/4 teaspoon dill weed
1/4 teaspoon dried thyme
1/4 teaspoon pepper
Dash crushed red pepper flakes
2 tablespoons cornstarch
2 tablespoons water
1. In a large nonstick skillet coated with cooking spray, brown beef on both sides. Place onion and green pepper in a 3-qt. slow cooker. Top with beef. Combine the broth, Worcestershire sauce, dill, thyme, pepper and pepper flakes; pour over beef. Cover and cook on high for 3-4 hours or until meat reaches desired doneness and the vegetables are crisp-tender.
2. Remove beef and keep warm. Combine cornstarch and water until smooth; gradually stir into cooking juices. Cover and cook on high for 30 minutes or until slightly thickened. Return the beef to the slow cooker; heat through.
PER SERVING 199 cal., 6 g fat (2 g sat. fat), 68 mg chol., 305 mg sodium, 8 g carb., 1 g fiber, 26 g pro. Diabetic Exchanges: 3 lean meat, 1 vegetable.