2 1/2 lb beef round steak, about 1/2 inch thick
1/4 cup flour
1/2 tsp salt
1/2 tsp pepper
1 medium onion, chopped
1 small clove garlic, minced
2 large green peppers, seeded and cut into 1/2-inch strips
1 16-oz can whole tomatoes
1 Tbs beef bouillon granules
1 Tbs soy sauce
2 tsp Worcestershire sauce
Cut steak into strips. Combine flour, salt and pepper. Toss with steak strips to coat thoroughly. Add to stoneware with onion, garlic and half of pepper strips, stir. Combine tomatoes with beef bouillon, soy sauce and Worcestershire sauce. Pour into stoneware, moistening meat well. Cover and cook on Low 10 to 12 hours or on High 5 to 6 hours. One hour before serving, stir in remaining green pepper strips. Serve over hot rice.