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Swiss Steak Stew
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Crock pot recipe from the Chicago Sun-Times
1/4 cup all-purpose flour
1/2 teaspoon seasoning salt
1-1/2 lbs boneless beef round steak, cut into 6 pieces
1 (14.50 ounces) can diced tomatoes seasoned with basil garlic & oregano, undrained
1/4 cup water
3 cups quartered unpeeled small red potatoes
1 large onion, halved lengthwise,thinly sliced
1 medium green bell pepper, cut into strips
1 cup frozen whole kernel corn
In a medium bowl, combine flour and seasoned salt; mix well, add beef pieces and turn to coat. Spray large nonstick skillet with nonstick cooking spray; heat over medium-high heat until hot, add beef, cook 5-6 minutes or until browned on both sides. Meanwhile, add tomatoes and water to any remaining flour mixture; mix well, set aside.
In a 3-1/2-4-quart slow cooker, layer potatoes, browned beef, onion and bell pepper; pour tomato mixture over top.
Cover; cook on low setting for 7-8 hours. Add corn; mix well. Cover; cook additional 15-30 minutes or until corn is tender.
If desired, add salt and pepper to taste
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