I tried this recipe last night and it was terrific and easy. I noted the changes that I made to the recipe at the bottom. cut beef into 3 inch x 1 inch strips; brown in oil in a skillet. Transfer to a slow cooker. Combine the next seven ingredients; pour over beef. Cover and cook on low for 5-6 hours or until meat is tender. Add tomatoes and green peppers; cook on low for 1 hour longer. Combine the cold water and cornstarch to make a paste; stir into liquid in slow cooker and cook on high until thickened. Serve over noodles or rice. Yeild : 6-8 servings note : I had 4 1/2 lbs of round steak to use up, so I used all of it and doubled the recipe. I did not double the amount of green peppers, two was enough. For the tomatoes I used what I had on hand ( two 12oz cans of prepared diced italian spiced tomatoes) The meat was soo tender and juicy that even my picky 11 year old son had seconds. Posted to T.nt (sdm-marked) Recipes Digest, Vol 01, Nr 974 by BBerry007@aol.com on Jan 29, 1998