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Steps
1
In shallow bowl, combine flour, salt and pepper; mix well. Add round steak pieces to flour mixture; turn to coat both sides.
2
Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add beef; cook 2 to 3 minutes on each side or until browned. Remove from skillet; cover to keep warm.
3
In 3 1/2 or 4-quart slow cooker, combine potatoes, carrots and onion; mix well. Add bay leaf. Place browned beef over vegetables.
4
In small bowl, combine 1 1/2 cups of the broth and Worcestershire sauce. Pour over beef. Cover; cook at low setting for 8 to 10 hours or until beef is tender.
5
With slotted spoon, remove beef and vegetables from slow cooker; place on serving platter. Cover to keep warm.
6
Pour liquid into medium saucepan; discard bay leaf. In small bowl, combine remaining broth and cornstarch; blend until smooth. Add to liquid in saucepan. Bring to a boil over medium-high heat, stirring constantly. Boil 1 minute. Serve sauce with beef and vegetables.
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This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.
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Nutrition Facts
Serving Size:1/4 of Recipe
Calories
340
Calories from Fat
35
Total Fat
4g
6%
Saturated Fat
1g
5%
Cholesterol
60mg
20%
Sodium
680mg
28%
Total Carbohydrate
46g
15%
Dietary Fiber
6g
24%
Sugars
7g
Protein
29g
% Daily Value*:
Vitamin A
410%
410%
Vitamin C
30%
30%
Calcium
4%
4%
Iron
25%
25%
Exchanges:
2 1/2 Starch; 1 Vegetable; 3 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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