Crock Pot Italian Beef

I sort of invented this recipe putting together a few ideas from different places.

Crock Pot Italian Beef

2 Tbs. olive oil

1 to 2 Tbs. onion flakes

12 oz. can of ginger ale

1 Tbs. vinegar

6 oz. can tomato paste
1 envlope Italian salad dressing mix

2 Tbs. Worcestershire sauce

1 tsp. sugar

dash each, salt and pepper
1 1/2 pounds lean beef stew meat (cubed)

Mix all but meat in a bow, whisking together until well blended. Add the meat and stir.

Since I am the only one eating this, I put one portion into the crockpot and three other portions into quart-sized Ziploc bags and into the freezer. For a family, you could freeze the whole thing or your could cook it right away.

For the frozen ones, I thaw in the fridge overnight, then put in the crock pot, cover and cook on low for 6-8 hours, until beef is fork-tender.

I have it plain, but it would be good over rice, too.

This post is being linked to:

• Crock Pot Wednesdays at Dining With Debbie