Cabinet Forming Mechado

2 pounds rib eye steak
1 can of stewed tomatoes
1 large onion, finely sliced
olive oil
Dutch spices
Sweet and hot sopressata chopped

1. Rub the olive oil and dutch spices on the steak.
2. Combine the stewed tomatoes, onion and sopressata
3. Cook on High on a large 4.5 qt slow cooker for 4 to 4-1/2 hours

Note: My sister and brother in law loved this mechado. On the side I also gave them the Carrot and Potato Transition Team

1 pound carrot
1 pound potato cut in half
1 cup ham bouillon

Boil till soft and transfer to a dish. Mix with roasted carlic, salt, pepper and rosemary.