Ingredients

  • 1 beef flank steak (1-1/2 pounds), cut into 1/2-inch cubes
  • 4 cups shredded cabbage
  • 2 cans (14-1/2 ounces each) beef broth
  • 2 cans (14-1/2 ounces each) diced tomatoes, undrained
  • 5 medium carrots, thinly sliced
  • 2 celery ribs, diced
  • 1 can (10-3/4 ounces) condensed tomato soup, undiluted
  • 1 teaspoon dried parsley flakes
  • 2 teaspoons Italian seasoning
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 4 medium red potatoes, diced
  • 1 tablespoon sugar

Ready In 505 Minutes

Servings: 8

Cooking Instructions

Step 1

  • In a large skillet, brown steak and onion in oil; drain.
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Step 2

  • Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 8-10 hours or until meat is tender.
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  • Length: 600 minutes