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Fan Fare Cookbook: 120 Slow Cooker Recipe Favorites
by Mary Engelbreit

Makes 8 servings


    • 2 pounds beef round or chuck steak, cubed
    • 2 tablespoons oil
    • 2 (8-ounce) cans tomato sauce
    • 2 teaspoons chill powder
    • 2 teaspoons paprika
    • 2 tablespoons sugar
    • 1 teaspoon salt
    • 1/2 cup cider vinegar
    • 1/2 cup light Karo syrup
    • 2 cups carrots in 1/4-inch-thick slices
    • 2 cups small white onions, peeled, or 1 (15-ounce) can or jar of onions, drained
    • 2 large green bell peppers, cut into 1-inch squares
    • Cooked rice, noodles, or macaroni, for serving


Brown the meat in the oil in a large skillet over medium-high heat, 10 to 12 minutes; transfer to a 6-quart slow cooker.

Add the remaining ingredients and mix well. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours.

Serve over rice, noodles, or macaroni.

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