A Better Bag of Groceries

Slow-Cooker Solution: Italian-Style Steak

Friday, February 26, 2010 at 07:11 AM

Growing up, we called it a Crock Pot.  I’m not sure how my mom, who worked as a nurse (and still does today), would have made it through our childhood without it.  A slow-cooker is a Mom’s best friend.  Whether you work outside the home or not, it can be a lifesaver.  There’s nothing quite like walking in the door after a long day at work, or a long afternoon of shuttling kids between school, sports, and dance, and smelling the delicious aroma of dinner already done. 

The thing about slow-cooker recipes is that they are often for high-fat, high-calorie comfort food.  But they don’t have to be.  You can assemble a nutritious meal in minutes and let the slow-cooker go to work for you. 

I’m not sure where I originally found this recipe.  It’s in my recipe box on a piece of paper with no reference to the source.  So, I put all the ingredients into the Recipe Builder on the Weight Watchers website.  Turns out, it’s 8 Weight Watchers points per serving (without the pasta).  Believe me, it’s point-worthy!  And it’s all about sanity preservation.  The prep time is only 20 minutes and in our family, we get at least 2 nights out of this one.  Two other selling points for this recipe:

1. It is so easy.  My husband, who can hold his own in the kitchen, but does so more for breakfast, made this batch that you see in the photograph.
2. The kids will eat it.  Beef can be difficult for little mouths with baby teeth, but the slow-cooker makes the meat extra tender.

My slow cooker has a removable pot that can go right into the fridge.  So, I prep my ingredients at night.  Then, in the morning, I move the pot from the refrigerator, place it on the slow-cooker base, and plug it in before I leave for work.

I am waiting for an invention that would move dishes from the refrigerator to the oven or stove-top at a specific time while I’m not at home.  You know, like something you would see in the Jetson’s.  If anyone hears of such an invention, please let me know!

Italian-Style Steak

6 Servings

Prep Time:  20 minutes

Cook Time:  9 – 10 hours on low, 4 1/2 – 5 hours on high

1 1/2 pounds boneless beef bottom round steak, trimmed and cut into 1 inch cubes (NuVal score: 34)

2 medium carrots, cut into 1/2 inch pieces (NuVal score: 99)

2 stalks celery, cut into 1/2 inch pieces (NuVal score: 96)

1 cup quartered fresh mushrooms (NuVal score:  99)

1/2 cup sliced green onions (NuVal score:  100)

1    14 1/2 ounch can Italian-style stewed tomatoes, undrained (NuVal score for Del Monte:  37)

1 cup beef broth (NuVal score for College Inn:  2)  I know, so low.  My mom was shocked when I showed her that one!

1/2 cup dry red wine, white wine or beef broth

3 Tablespoons quick-cooking tapioca (NuVal score:  4)

1 teaspoon dried Italian seasoning, crushed

1/2 teaspoon salt

1/4 teaspoon black pepper

1 bay leaf

Hot cooked whole wheat pasta (optional)  Barilla Plus gets a NuVal score of 91and Dreamfield’s gets an 87.

Directions:

1. Place meat in a 4-quart slow cooker.  Add carrots, celery, mushrooms, green onions, undrained tomatoes, broth, wine, tapioca, Italian seasoning, salt, pepper and bay leaf.
2. Cover and cook on low-heat setting for 9 – 10 hours or on high-heat setting for 4 1/2 – 5 hours.   Discard bay leaf.  If desired, serve with hot cooked pasta.

Question of the Day

What is your favorite meal to make in the Slow Cooker?

Posted by: Melissa 9 comments

Posted in: Slow Cooker Recipes

Tags: Italian Style Steak