Slow-Cooker Solution: Italian-Style Steak
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:
- 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.
- 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:
- 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.
- 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
