Swiss Steak Stew  

Tuesday, March 4, 2008

"This stew is easy to prepare and as it cooks your whole house smells wonderful."
Original recipe yield: 6 servings.
Prep Time:
15 Minutes
Cook Time:
8 Hours 20 Minutes
Ready In:
8 Hours 35 Minutes
6 (change)


1/4 cup all-purpose flour
1/2 teaspoon salt
1 1/2 pounds boneless round steak, cut into bite size pieces
1 (14.5 ounce) can Italian-style diced tomatoes
3/4 cup water
3 cups peeled and quartered new red potatoes
1 onion, diced
1 cup sweet corn


In medium bowl combine flour and salt mix well. Add beef and coat well.
Coat a nonstick skillet with cooking spray and heat over medium heat. Add beef and cook until browned.
In a slow cooker layer potatoes, beef and onion. Stir tomatoes with juice, water and any remaining flour mixture together. Pour over top. Cover and cook on low setting for 7 to 8 hours or until beef is tender. Add corn, cover and cook an additional 25 minutes.

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