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.
- 1 medium onion, sliced
- 2 lbs round steaks, sliced into thin strips
- 2 tablespoons oil
- 1 cup beef broth (I prefer consomme)
- 1 garlic clove
- 1 teaspoon Worcestershire sauce
- 1⁄2 teaspoon dried rosemary
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon paprika
- 1⁄8 teaspoon pepper
- 2 tablespoons cold water
- 1 tablespoon soy sauce
- 3 tablespoons cornstarch
- 3 medium tomatoes, cut in wedges
- hot cooked noodles
- Separate onion into rings.
- Place in crock pot.
- In skillet, brown beef in oil.
- Put in crock pot.
- Add broth, garlic, worcestershire sauce, rosemary, salt, paprika, and pepper.
- Cover; cook on low 8- 10 hours.
- Turn to high heat setting.
- Blend water, soy sauce, and cornstarch.
- Stir into hot mixture.
- Cover and cook until bubbly, 15-20 minutes.
- Stir in tomatoes just before serving.
- Serve over noodles.
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.
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.
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.