Beef Stew with Peppers

Beef Stew with PeppersRecipe
8 Servings

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4 pounds boneless beef chuck, cut into 1 1/2-inch pieces
2 tablespoons vegetable oil
2 onions, finely chopped
3 cloves garlic, finely chopped
1 14.5-oz. can diced tomatoes, drained
3 red bell peppers, cored, seeded and cut into 1/2-inch strips
1 teaspoon dried oregano
2 tablespoons soy sauce
2 tablespoons instant tapioca
2 tablespoons capers, rinsed


Prep: 15 Minutes
Cook: 8 Hours

Sprinkle beef with salt. Warm 1 Tbsp. oil in a large skillet and brown beef, in batches if necessary, on all sides, about 8 minutes total. Transfer to a slow cooker. Add remaining oil and onions to skillet and cook until softened, 3 to 5 minutes. Stir in garlic and cook 1 minute. Add to slow cooker. Stir in tomatoes, peppers, oregano, soy sauce and tapioca.

Cover and cook on low until meat is fork-tender, 7 to 8 hours. Stir in capers, season with salt if necessary and serve.

Created date

October 2008

Nutritional Information

Calories 395
Fat 15 g
Satfat 5 g
Protein 51 g
Carbohydrate 11 g
Fiber 2 g
Cholesterol 123 mg
Sodium 706 mg