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Prep Time: 30 Minutes Cook Time: 420 Minutes |
Ready In: 450 Minutes Servings: 6 |
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This easy meal using the slow cooker combines stew beef and pineapple for a wonderful sweet and sour dish that is delicious served on a bed of steamed white rice. Enjoy! Ingredients:
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 |
Directions:
1. 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.
2. 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.
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