Ingredients
1/4
cup all-purpose flour
1/2
teaspoon seasoned salt
1 1/2
lb. boneless beef round steak, cut into 6 pieces
1
(14.5-oz.) can diced tomatoes with basil, garlic and oregano, undrained
3/4
cup water
3
cups quartered unpeeled small red potatoes
1
large onion, halved lengthwise, thinly sliced
1
medium green bell pepper, cut into strips
1
cup frozen whole kernel corn
Preparation
In medium bowl, combine flour and seasoned salt; mix well. Add beef pieces; turn to coat.
Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add beef; cook 5 to 6 minutes or until browned on both sides.
Meanwhile, add tomatoes and water to any remaining flour mixture; mix well.
In 3 1/2 to 4-quart slow cooker, layer potatoes, browned beef, onion and bell pepper. Pour tomato mixture over top.
Cover; cook on low setting for 7 to 8 hours.
Add corn; mix well. Cover; cook an additional 15 to 30 minutes or until corn is tender. If desired, add salt and pepper to taste.
