This recipe was originally noted in my post HERE, but I wanted to feature this as its own post, as this is one of our favorites.
2-3 pounds beef stew meat or cut up round steak (See earlier post regarding saving on meat)
½ cup flour
1 tsp. pepper
1 large onion, chopped
4-5 cloves garlic (I use the already-minced garlic and use 2-3 teaspoons)
2 green/bell peppers, cut in strips
2 14 oz. cans Italian or plain diced tomatoes with ½ teaspoon Italian seasoning
2 cubes beef bouillon or 2 Tbsp. beef bouillon granules
4 tsp. Worchestershire sauce
2 Tbsp. A1 steak sauce
Place flour and pepper in zippered freezer bag. Shake to mix. Add stew meat and shake to coat pieces thoroughly. Leave flour and meat in bag. Add remaining ingredients, remove air, and seal. Cook on high for 4-6 hours or low 6-8. Stir well before serving to allow sauce to blend and thicken. Serve over noodles or rice.