Louisiana Round Steak


  • 2 pounds sweet potatoes, peeled and cut into 1-inch pieces
  • 1 large onion, chopped
  • 1 medium green pepper, sliced
  • 2 Plew Farm beef round steaks (3/4 inch thick and 1 pound each)
  • 1 teaspoon salt, divided
  • 2 tablespoons olive oil
  • 1 garlic clove, minced
  • 3 tablespoons all-purpose flour
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1/2 cup beef broth
  • 1 teaspoon sugar
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon pepper
  • 1/4 teaspoon hot pepper sauce


  • Place the sweet potatoes, onion and green pepper in a 6-qt. slow cooker. Cut each steak into three serving-size pieces; sprinkle with 1/2 teaspoon salt. In a large skillet over medium heat, brown steaks in oil in batches on both sides. Place steaks over vegetables, reserving drippings in pan.
  • Add garlic to drippings; cook and stir for 1 minute. Stir in flour until blended. Stir in the remaining ingredients and remaining salt. Bring to a boil, stirring constantly. Cook and stir for 4-5 minutes or until thickened. Pour over meat. Cover and cook on low for 7-9 hours or until beef is tender.

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