Spicy Beef & Pepper Stew – a la Crock Pot



It’s always easy to come home to a dinner already made! I would use a good cut of beef, though. I bought stew meat at the butcher, but it was still not tender, even though it cooked for 8 hours!


2 lb. beef chuck, in small chunks

2 bell peppers, cut into squares

1/2 medium onion, sliced

1 c broth (or water and bouillon)

2 cloves minced garlic

1 T. Sriracha sauce

1/2 t. chili oil

2 T. corn starch

Desired seasonings – I used pepper and no-salt seasoning

1/2 c. chopped parsley


Saute the onions until golden.

Place meat at the bottom of a crock pot.

Top with onions, peppers, and garlic.

Add the broth, sauce and chili oil.

Cook on low for about 8 hours, or on high for 4.

Combine 1/2 c water with 2 T. cornstarch. Add 1 cup of liquid from the stew.

Boil for about 2 minutes on the stovetop.

Add the cornstarch mixture back into the crock pot and stir to combine.

Top with parsley.

Serve over polenta, rice or potatoes.


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