May Is Beef Month: Sweet Onion & Pepper Beef Sandwiches with Au Jus

Ingredients:

1. 3 to 3-1/2 pounds beef for stew, cut into 1 to 1-1/2 inch pieces
2. 2 medium sweet onions, cut into 1/2-inch wedges
3. 2 red bell pepper, cut lengthwise into 1-inch wide strips
4. 1 cup reduced-sodium beef broth
5. 1/3 cup reduced-sodium soy sauce
6. 1/2 cup no salt added tomato paste
7. 6 cloves garlic, minced
8. 8 to 10 French bread rolls, split, warmed

Toppings:

1. Reduced-fat shredded Cheddar cheese, pepperoncini, pepper rings, assorted olives

Instructions:

1. Place onions in 5-1/2 quart slow cooker; top with beef, then pepper slices. Combine beef broth, tomato paste, soy sauce and garlic; add to slow cooker. Cover and cook on HIGH 6 to 7 hours or LOW 8 to 9 hours or until beef is fork-tender. (No stirring is necessary during cooking.) Skim fat from cooking liquid, if necessary.
2. Serve beef and vegetables in rolls with toppings, as desired. Serve au jus for dipping, if desired.

Recipe courtesy of beefitswhatsfordinner.com