Serves: 6
Prep Time: 30 minutes
Cook Time: 3 hours high, 6 hours low
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Ingredients
- 2 pounds beef stew meat
- Garlic powder
- 3 Tablespoon olive oil
- 3 Tablespoons low sodium soy sauce
- 1 teaspoon beef bouillon (such as Better than Bouillon®)
- 2 Tablespoons instant tapioca
- Large onion, cut in thick strips
- 1 green bell pepper, sliced in thick strips
- 2 red bell peppers, sliced in thick strips
- 14.5 ounces stewed tomatoes
- 1/2 teaspoon fresh ground pepper
Directions
Create one layer of beef pieces on a plate and sprinkle with garlic powder. Continue with more layers until all beef is seasoned. In a large skillet or Dutch oven over medium, heat oil for 1 minute. Add beef to cover bottom of pan. Turn pieces while cooking to brown all sides then transfer to slow cooker. Repeat until all beef is browned.
In a small cup add soy sauce and beef bouillon. Stir to dissolve the bouillon. Pour liquid over beef in slow cooker. Add tapioca, onion, bell peppers, tomatoes and pepper to the slow cooker. Stir to combine. Cover and turn on timer on high for 3 hours or low for 6 hours.
Serve over rice or noodles if desired.