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Prep Time: 15 Minutes Cook Time: 480 Minutes |
Ready In: 495 Minutes Servings: 8 |
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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 |
Directions:
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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