Ingredients

The following ingredients have 4 Servings
  • 1.5 pounds beef stew meat, cut into 1-2 inch chunks ((Note 1))
  • 1 green bell pepper, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 1 head garlic, peeled and minced
  • 28-ounce can unsalted crushed tomatoes
  • 1 teaspoon table salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon cooking oil

Instruction

  • Brown Beef: Heat oil on large skillet over medium heat. Add beef and sear until mostly brown, about 5 minutes, stirring occasionally. Transfer to slow cooker. Sprinkle salt, cumin, oregano, paprika, and pepper over beef in slow cooker.
  • Sear Peppers: Add sliced bell peppers to now-empty skillet over medium-high heat. Sear until starting to soften, about 5 minutes, stirring occasionally. Transfer to slow cooker on top of beef. Distribute minced garlic over bell peppers.
  • Slow Cook: Pour crushed tomatoes over contents of slow cooker. Cover and cook on high for 4 hours.
  • Serve: Shred beef using two forks. Stir everything together until well-mixed, and serve (Note 2).