Total Time
8hrs 15mins
Prep 15 mins
Cook 8 hrs

I like to make this in the summer when the tomatoes are in season. The combination of tomato, beef, and rosemary is wonderful. This can be made on the stovetop, too, but I double the liquids.

Ingredients Nutrition

Directions

  1. Separate onion into rings.
  2. Place in crock pot.
  3. In skillet, brown beef in oil.
  4. Put in crock pot.
  5. Add broth, garlic, worcestershire sauce, rosemary, salt, paprika, and pepper.
  6. Cover; cook on low 8- 10 hours.
  7. Turn to high heat setting.
  8. Blend water, soy sauce, and cornstarch.
  9. Stir into hot mixture.
  10. Cover and cook until bubbly, 15-20 minutes.
  11. Stir in tomatoes just before serving.
  12. Serve over noodles.

Reviews

(5)
Most Helpful

Very good flavor and served over the noodles it was very filling. The only thing I needed to change was to add more liquid at the end because it was thicker then I liked. Next time I'll use 2 tablespoons instead of the 3 tablespoons of cornstarch. Another keeper, thank you.

Charlotte J June 03, 2002

I used pork steak instead of round steak. It was wonderful. I think I will add a little more rosemary if I make it with pork again.

jason October 12, 2008

Absolutely delicious! I had to make some adaptations according to what I had on hand -- having chuck stew beef rather than round, being out of worchestershire and paprika, and leaving out the cornstarch because the adults are low-carbers -- but the essential Rosemary/Tomato/Beef flavor remains. I would never had thought of putting tomatoes, rosemary, beef,a and soy sauce together but I'll be doing it again because there are no leftovers and the kids are hunting up bread to sop up the juice.

3KillerBs February 01, 2007

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