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Beef Stew with Peppers

Prep time 15 mins
Cook time 8 hrs
Yield 8 Servings

Ingredients

  • 4 pounds boneless beef chuck, cut into 1 1/2-inch pieces
  • Salt
  • 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

Nutrition Information

  • calories 395
  • fat 15 g
  • satfat 5 g
  • protein 51 g
  • carbohydrate 11 g
  • fiber 2 g
  • cholesterol 123 mg
  • sodium 706 mg

How to Make It

  1. 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.

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