Beef Stew with Peppers

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Nutritional Information

Amount per serving
  • Calories: 395
  • Fat: 15g
  • Saturated fat: 5g
  • Protein: 51g
  • Carbohydrate: 11g
  • Fiber: 2g
  • Cholesterol: 123mg
  • Sodium: 706mg


  • 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


  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.
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