Ingredients
1 1/2
pounds beef boneless top round steak (1/2 inch thick)
1
tablespoon all-purpose flour
1/2
teaspoon salt
1/8
teaspoon pepper
4
medium potatoes, peeled and each cut into 6 pieces
4
large carrots, cut into 1-inch pieces
1
medium onion, thinly sliced
1
dried bay leaf
1
can (14 ounces) beef broth
1
teaspoon Worcestershire sauce
2
tablespoons cornstarch
Preparation
Cut beef into 4 equal pieces. Mix flour, salt and pepper in shallow bowl. Add beef pieces; turn to coat both sides.
Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook beef in skillet 4 to 6 minutes, turning once, until brown.
Mix potatoes, carrots and onion in 3 1/2- to 4-quart slow cooker. Add bay leaf. Place beef on vegetables. Mix 1 1/2 cups of the beef broth (reserve remaining broth) and Worcestershire sauce; pour over beef.
Cover and cook on low heat setting 8 to 10 hours or until beef is tender.
About 5 minutes before serving, remove beef and vegetables from cooker, using slotted spoon; place on serving platter. Cover to keep warm.
Pour liquid from cooker into 1 1/2-quart saucepan; remove bay leaf. Mix reserved beef broth and the cornstarch in small bowl until smooth. Stir into liquid in saucepan. Heat to boiling over medium-high heat, stirring constantly. Boil and stir 1 minute. Serve sauce with beef and vegetables.
