| | Directions | | Sprinkle beef with salt and pepper. Heat oil in a large nonstick skillet over high heat. Add beef, a few pieces at a time, and cook for 2 minutes per side. Transfer to slow cooker. Add onion and carrots to skillet and sauté for 3 minutes. Transfer contents of skillet to slow cooker insert and add tomato sauce, beef broth, chicken broth and green beans. Cover and cook on low for 5 to 6 hours. Remove the cover and add the peas, corn and noodles. Cover and cook for an additional 45 minutes before serving. |
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| Ingredients | | - |  | 1 1/2 pounds beef sirloin, cut into 1/2 inch pieces |
| - | | 1 1/2 teaspoons salt |
| - | | 1/2 teaspoon freshly ground black pepper |
| - | | 2 tablespoons vegetable oil |
| - | | 1 onion, finely chopped (medium) |
| - | | 3 carrots, finely chopped (medium) |
| - | | 1 can tomato sauce (15 ounce can) |
| - | | 3 cups beef broth |
| - | | 2 cups Chicken Broth |
| - | | 4 ounces green beans, ends snipped, cut into 1 inch pieces |
| - | | 2 cups frozen petite peas, thawed |
| - | | 2 cups frozen corn, thawed |
| - | | 2 cups uncooked alphabet noodles or other small pasta shapes |
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