Swiss Steak Stew

1/4 cup all-purpose flour
1/2 teaspoon seasoned salt
1-1/2 pounds boneless beef round steak, cut into 6 pieces
1 (14.5-ounce) can diced tomatoes with basil, garlic and oregano, undrained
1/4 cup water
3 cups quartered, unpeeled, small red potatoes
1 large onion, halved lengthwise, thinly sliced
1 medium green bell pepper, cut into strips
1 cup frozen whole kernel corn

In a medium bowl, combine flour and seasoned salt; mix well. Add beef pieces; turn to coat.

Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add beef; cook 5 to 6 minutes or until browned on both sides.

Meanwhile, add tomatoes and water to any remaining flour mixture; mix well. Set aside

In a 3-1/2- to 4-quart slow cooker (or a 5-quart cooker), layer potatoes, browned beef, onion and bell pepper. Pour tomato mixture over top.

Cover; cook on low setting for 7 to 8 hours. Add corn; mix well. Cover; cook additional 15 to 30 minutes or until corn is tender. If desired, add salt and pepper to taste.

From Pillsbury Doughboy Family Pleasing Recipes

MAKES 6 SERVINGS

Nutrition facts per serving: 290 calories, 6 g fat, 2 g saturated fat, 60 mg cholesterol, 32 g carbohydrates, 26 g protein, 350 mg sodium, 4 g fiber