Ingredients

• beef top round steak - 3-4 lbs
• zucchini - (1) sliced
• eggplant - (1) small, peeled and diced into medium-sized chunks
• stored sliced red and green bell peppers
• beef broth - (1) 15oz. can
• crushed tomatoes - (1) 28oz. can
• brown rice - 1½ cups
• chicken broth - (1) 15oz. can
• STAPLES
• olive oil – 3 tablespoons
• minced garlic - 1 tablespoon
• water- 1 cup

Instructions

Steak
1. Heat olive oil and garlic in large deep skillet or Dutch oven over medium-high heat
2. Sear steak in olive oil, flipping once, until brown on both sides, approximately 2 minutes each side
3. Place zucchini, eggplant and bell peppers over the steak
4. Cover vegetables and steak with tomatoes and beef broth
5. Reduce heat to low; cover and simmer until steak is cooked through and tender, approximately 1 hour (the longer it cooks, the more tender the steak will be)
Rice
6. Bring rice, chicken broth and water to boil in saucepan over medium-high heat
7. Once boiling, cover and reduce heat to low to simmer until liquid is absorbed, approximately 15 minutes