Braised in a garlic and onion tomato sauce that is fantastic served over rice or gluten free noodles, this steak is melt-in-your-mouth tender. AND it is prepared in the slow cooker which is great on those busy days – summer or winter. Throw everything in the pot in the morning, turn it on, and dinner is ready at five o’clock – right when the last thing you feel like doing is cooking a meal!
What you’ll need:
1 pound of steak cut into 3/4 inch cubes
TIP: This recipe is great for tougher (and cheaper) cuts of beef. If your beef has lots of connective tissue, “swiss” it first by pounding it with a tenderizing hammer.
1 onion sliced
3 celery sticks sliced
2 1/2 cups diced tomatoes with juice
2 whole garlic cloves
Pinch of red pepper flakes
¼ teaspoon garlic powder
¼ teaspoon onion powder
Salt and pepper to taste
1 -2 tablespoons cornstarch for thickening
TIP: Replace with tapioca or potato flour if you are sensitive to corn
What you’ll do:
Put everything in your slow cooker and cook on low for 8 to 10 or high for 4 to 6 hours.
To thicken, remove ¼ cup of juice, stir in 1 tablespoon cornstarch, and return to slow cooker. Repeat if needed.
Serve over rice or gluten free noodles.