3 to 3-1/2 pounds beef Stew Meat, cut into 1 to 1-1/2 inch pieces
2 medium sweet onions, cut into 1/2-inch wedges
2 red bell pepper, cut lengthwise into 1-inch wide strips
1 cup reduced-sodium beef broth
1/3 cup reduced-sodium soy sauce
1/2 cup no-salt added tomato paste
2 tablespoons minced garlic
8 to 10 French bread rolls, split, warmed
Reduced-fat shredded Cheddar cheese, pepperoncini, pepper rings, assorted olives (optional)
Alternate Cooking Method:
Place onions in 5-1/2 quart slow cooker; top with beef, then pepper slices. Combine beef broth, tomato paste, soy sauce and garlic; add to slow cooker. Cover and cook on HIGH 6 to 7 hours or LOW 8 to 9 hours or until beef is fork-tender. (No stirring is necessary during cooking.) Skim fat from cooking liquid, if necessary.
Serve beef and vegetables in rolls with toppings, as desired. Serve au jus for dipping, if desired.
This recipe can be made in a 6-quart electric pressure cooker. In small bowl add 1/2 cup broth, soy sauce and tomato paste; mix well. Place onions in pressure cooker; top with beef Stew Meat, onions, peppers, broth mixture and garlic. Close and lock pressure cooker lid. Use beef, stew or high-pressure setting on pressure cooker; program 25 minutes on pressure cooker timer. Use quick-release feature to release pressure; carefully remove lid. Continue as directed in step 2. (This recipe variation was tested in an electric pressure cooker at high altitude. Cooking at an altitude of less than 3000 feet may require slightly less cooking time. Refer to the manufacturer’s instructions.)
Nutrition information per serving: 343 Calories; 90 kcal Calories from fat; 10 g Total Fat; 3 g Saturated Fat; 4 g Monounsaturated Fat; 80 mg Cholesterol; 628 mg Sodium; 30 g Total Carbohydrate; 2.7 g Dietary Fiber; 34 g Protein; 4.7 mg Iron; 6.3 mg Niacin; 0.5 mg Vitamin B6; 2.4 mcg Vitamin B12; 6.5 mg Zinc; 21 mcg Selenium; 118.2 mg Choline;