Prep: 35 min. Cook: 8 hours
1 beef flank steak (2 pounds)
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups beef broth
1/2 cup dry vermouth
1/2 cup dry red wine or additional beef broth
1 can (6 ounces) tomato paste
1 large onion, thinly sliced
1 large carrot, sliced
1 small sweet red pepper, thinly sliced
1 Cubanelle or mild banana pepper, thinly sliced
3 springs fresh oregano
Hot cooked rice
Optional: Additional fresh oregano, lime wedges and sliced green olives with pimientos
Cut steak into 6 pieces; sprinkle with salt and pepper. Heat a large skillet over medium-high heat; brown meat in batches. Transfer meat to a 5- or 6-qt. slow cooker. Add broth, vermouth, wine and tomato paste to pan. Cook 2-3 minutes, stirring to loosen browned bits from pan. Pour over meat.
Top with onion, carrot, red pepper, Cubanelle pepper and oregano. Cook, covered, on low until meat is tender, 8-10 hours. Remove oregano sprigs; discard. Remove meat; shred with 2 forks. Return to slow cooker; heat through. Serve with rice and, if desired, additional oregano, lime wedges and green olives.
1 serving: 278 calories, 11g fat (5g saturated fat), 72mg cholesterol, 611mg sodium, 10g carbohydrate (5g sugars, 2g fiber), 32g protein. Diabetic Exchanges: 4 lean meat, 1 vegetable.
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