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© Meredith Corporation. All rights reserved. Used with permission.
(3 ounces meat and about 1/3 cup sauce per serving)
Trim fat from steak. Heat oil in a large skillet over medium heat. Add steak; brown on all sides. Drain off fat.
Place onion in a 3-1/2- or 4-quart slow cooker. Sprinkle with tapioca, dried thyme and pepper. Pour tomatoes over all. Place steak on top.
Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours.
Transfer meat to a cutting board. Slice meat; serve with sauce from the cooker and, if desired, hot cooked chard, noodles or rice. If desired, garnish with fresh thyme.