- 1 (20 ounce) can unsweetened pineapple chunks in juice, undrained
- 2 1/2 pounds cubed beef stew meat
- 2 large onions, cut into wedges
- 1/2 cup beef broth
- 3 tablespoons red wine vinegar
- 2 garlic cloves, crushed
- 3/4 teaspoon seasoned salt
- 3/4 teaspoon ground paprika
- 1/4 teaspoon ground black pepper
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 3 tablespoons brown sugar
- 1 1/2 tablespoons cornstarch
- 2 tablespoons soy sauce
- 2 tablespoons red wine vinegar
- 2 large tomatoes, cut into wedges
- Drain the pineapple juice into a slow cooker, reserving the pineapple chunks. Place the beef, onions, beef broth, 3 tablespoons red wine vinegar, garlic, seasoned salt, paprika, and black pepper into the slow cooker with the juice. Mix well, cover, and cook on Low until the beef is tender, 6 to 6 1/2 hours.
- Increase the setting to High and stir in green bell pepper, red bell pepper, and brown sugar. In a small bowl, mix together the cornstarch, soy sauce, and 2 tablespoons red wine vinegar until smooth; stir the mixture into the slow cooker, blending well. Cover and cook for 1 more hour. Just before serving, lightly stir in the tomatoes and reserved pineapple chunks.
03/24/2017
recipepes.com
Slow Cooker sland Beef, recipe
PT15M
PT1H
5
455 calories
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