1-1\/2 lbs. beef round or shoulder steaks, cut 1\/4-inch thick
\n1\/2 C. water
\n3\/4 C. finely chopped carrots
\n3\/4 C. finely chopped onion
\n1\/2 C. finely chopped celery
\n1\/2 C. finely chopped bell pepper
\n1\/2 C. medium picante sauce
\n1\/4 C. ketchup
\n1 T. white vinegar
\n12 ounces Farfalle (bow-tie) pasta, cooked<\/p>\n
The night before serving: Prepare vegetables and combine with picante sauce, ketchup and vinegar; refrigerate in a sealed container. Trim fat from beef steaks and cut into 6 pieces. Wrap and refrigerate. In the morning: Transfer steaks to the crockpot and top with vegetable mixture. Add water. Cover and cook on low for 10-11 hours. Thicken by adding 1 T. cornstarch mixed with 1 T. water. Salt and pepper to taste. Serve over cooked pasta. To boost fiber content, try whole wheat pasta.<\/p>\n
Yield: 6 servings
\nCalories: 265
\nFat: 6g
\nFiber: 3g<\/p>\n","protected":false},"excerpt":{"rendered":"
1-1\/2 lbs. beef round or shoulder steaks, cut 1\/4-inch thick 1\/2 C. water 3\/4 C. finely chopped carrots 3\/4 C. finely chopped onion 1\/2 C. finely chopped celery 1\/2 C. finely chopped bell pepper 1\/2 C. medium picante sauce 1\/4 C. ketchup 1 T. white vinegar 12 ounces Farfalle (bow-tie) pasta, cooked The night before serving: Prepare vegetables and combine with picante sauce, ketchup and vinegar; refrigerate in a sealed container. Trim fat from beef steaks and cut into 6…<\/p>\n