3 to 3-1/2 pounds beef Stew Meat, cut into 1 to 1-1/2 inch pieces

2 medium sweet onions, cut into 1/2-inch wedges

2 red bell pepper, cut lengthwise into 1-inch wide strips

1 cup reduced-sodium beef broth

1/3 cup reduced-sodium soy sauce

1/2 cup no salt added tomato paste

6 cloves garlic, minced

8 to 10 French bread rolls, split, warmed


Place onions in 5-1/2 quart slow cooker; top with beef, then pepper slices. Combine beef broth, tomato paste, soy sauce and garlic; add to slow cooker. Cover and cook on HIGH 6 to 7 hours or LOW 8 to 9 hours or until beef is fork-tender. (No stirring is necessary during cooking.) Skim fat from cooking liquid, if necessary.

Serve beef and vegetables in rolls with toppings, as desired. Serve au jus for dipping, if desired.

      Source: WY Beef Council