My family absolutely loves this. Hearty for boys with the beef in it and loaded with lots of good vegetables. It’s not too thick or too thin. I serve it with crusty bread and olive oil for dipping. Makes a lot, so great for leftovers.
1 – 1/2 lb. package top round steak, cut into 1-inch cubes
1/4 cup all-purpose flour
2-3 tablespoons olive oil
4 cups water
2 baking potatoes, cut into 1/2-inch cubes
1 small bag mini carrots (don’t need to cut them unless you want to)
1 small onion, chopped
1 celery rib, chopped
1 cup frozen sweet green peas
1 (16-ounce) can whole kernel corn, drained
1 (6-ounce) can tomato paste
2 tablespoons beef bouillon granules
1 to 2 teaspoons pepper
Toss together beef cubes and flour in a gallon sized zip lock bag. Brown steak in hot oil in a large skillet over medium-high heat 5 to 6 minutes. Stir together beef, 4 cups water and remaining ingredients in a 5-quart slow cooker. Cook, covered, on high for 7 hours or until vegetables are tender.
Adapted from Southern Living Slow Cooker Cookbook