Name: Sweet Onion & Pepper Beef Sandwiches with Au Jus
Total time: 9 h 15 min
Yield: 10
Cuisine: American
Ingredients: Stew Meat; sweet onions; red bell pepper; beef broth; soy sauce; tomato paste; garlic; French bread rolls; miscellaneous ingredient

Ingredients

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

Toppings:

Reduced-fat shredded Cheddar cheese, pepperoncini, pepper rings, assorted olives (optional)

Preparation

Alternate Cooking Method:

Step 1

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.
Step 2

Serve beef and vegetables in rolls with toppings, as desired. Serve au jus for dipping, if desired.
Step 3

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

Nutrition information per serving, 1/8 of recipe: 403 Calories; 108 Calories from fat; 12g Total Fat (4 g Saturated Fat; 5 g Monounsaturated Fat;) 100 mg Cholesterol; 730 mg Sodium; 33 g Total Carbohydrate; 3.2 g Dietary Fiber; 41 g Protein; 5.6 mg Iron; 7.5 mg NE Niacin; 0.7 mg Vitamin B₆; 3 mcg Vitamin B₁₂; 8.2 mg Zinc; 26.3 mcg Selenium; 147.7 mg Choline.

Nutrition Tip

This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline; and a good source of Dietary Fiber.

9 HRS 15 MINS

10

9

Ingredients

Toppings:

Preparation

Alternate Cooking Method:

Step 1

Step 2

Step 3

Nutrition Information

Nutrition Tip

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9 HRS 15 MINS

10

9

Ingredients

Toppings:

Preparation

Alternate Cooking Method:

Step 1

Step 2

Step 3

Nutrition Information

Nutrition Tip

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