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
How to Make It
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.