VEGETABLE BEEF SOUP
1/4 cup Flour
1 1/2 lbs. Top round steak, lean, cut into 1-inch cubes
2 (16 oz.) pkg. Gumbo vegetable mix, frozen
1 (10 oz.) pkg. Onions, frozen and chopped
1 jar Robert Rothschild Farm Roma & Sun-Dried Tomato Pasta Sauce
2 (14.5 oz.) cans Beef broth, low sodium
Salt and pepper, to taste
Place flour in a large zip-top plastic bag; add steak cubes. Seal and shake to coat. Remove steak from bag; set aside.
Place a large non-stick skillet coated with cooking spray over medium-high heat until hot. Add steak, and cook until browned on all sides.
Place steak and remaining ingredients in a 4-quart electric slow cooker; stir well. Cover with lid; cook on high-heat setting 1 hour.
Reduce heat to low; cook 6 hours or until meat is done and vegetables are tender. Skim soup, if necessary, before serving.