Ingredients
1 beef flank steak (1-1/2 pounds), cut into 1/2-inch cubes1 medium onion, chopped1 tablespoon olive oil5 medium carrots, thinly sliced4 cups shredded cabbage4 medium red potatoes, diced2 celery ribs, diced2 cans (14-1/2 ounces each) diced tomatoes, undrained2 cans (14-1/2 ounces each) beef broth1 can (10-3/4 ounces) condensed tomato soup, undiluted1 tablespoon sugar2 teaspoons Italian seasoning1 teaspoon dried parsley flakes
Preparation
In a large skillet, brown steak and onion in oil; drain. Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 8-10 hours or until meat is tender.
