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
6 cloves garlic, minced
8 to 10 French bread rolls, split, warmed
Reduced-fat shredded Cheddar cheese, pepperoncini, pepper rings, assorted olives
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.
Nutrition information per serving, 1/8 of recipe: 403 calories; 12 g fat (4 g saturated fat; 5 g monounsaturated fat); 100 mg cholesterol; 730 mg sodium; 33 g carbohydrate; 3.2 g fiber; 41 g protein; 7.5 mg niacin; 0.7 mg vitamin B6; 3.0 mcg vitamin B12; 5.6 mg iron; 26.3 mcg selenium; 8.2 mg zinc; 147.7 mg choline.