Servings: 10

Prep Time: n/a

Cook Time: 6 Hr.

What you need:

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3 to 3-1/2 lb. beef Stew Meat, cut into 1 to 1-1/2 in. pieces
2 medium sweet onions, cut into 1/2-in. wedges
2 red bell pepper, cut lengthwise into 1-in. wide strips
1 c. reduced-sodium beef broth
1/3 c. reduced-sodium soy sauce
1/2 c. no salt added tomato paste
6 cloves garlic, minced
8 to 10 French bread rolls, split, warmed

Toppings: reduced-fat shredded Cheddar cheese, Pepperoncini, pepper rings, assorted olives

What to do:

1. 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.
2. Serve beef and vegetables in rolls with toppings, as desired. Serve au jus for dipping, if desired.

* Cook's Tip: Beef mixture can be kept hot in slow cooker on LOW setting for up to 2 hours.

* Recipe Courtesy of The Beef Checkoff

Nutritional information:

Calories: 343;   Total Fat: 10g;   Saturated Fat: 3g;   Cholesterol: 80mg;   Total Carbs: 30g;   Fiber: 3g;   Protein: 34g;   Sodium: 628mg;