2 pounds beef top round steak, cut into 1-inch cubes
2 tablespoons olive oil
1 can (15 ounces) tomato sauce
2 large onions, chopped
4 medium carrots, thinly sliced
1 large green pepper, cut into 1-inch pieces
1 cup canned pineapple chunks, drained
1/2 cup cider vinegar
1/4 cup packed brown sugar
1/4 cup light corn syrup
2 teaspoons chili powder
2 teaspoons paprika
1/2 teaspoon salt
Hot cooked rice, optional
1. In a large skillet, brown beef in oil in batches; drain. Transfer to a 4- or 5-qt. slow cooker.
2. In a large bowl, combine the tomato sauce, onions, carrots, green pepper, pineapple, vinegar, brown sugar, corn syrup, chili powder, paprika and salt; pour over beef.
3. Cover and cook on low for 8 to 10 hours or until beef is tender. Serve with rice if desired.
TOTAL TIME: Prep: 25 min. Cook: 8 hours
YIELD: 8 servings.
1 cup: 290 calories, 7g fat (2g saturated fat), 64mg cholesterol, 465mg sodium, 29g carbohydrate (17g sugars, 3g fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 starch, 1/2 fat.