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.