Description
A hearty and flavorful slow-cooked beef dish with colorful bell peppers and a savory tomato-based sauce, perfect for an easy and comforting meal.
Ingredients
2 pounds beef chuck roast, cut into 1-inch cubes
1 tablespoon olive oil
1 large yellow onion, sliced
3 cloves garlic, minced
3 bell peppers (1 red, 1 green, 1 yellow), sliced into strips
1 (14.5 ounces) can diced tomatoes, undrained
1 cup beef broth
2 teaspoons smoked paprika
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon tomato paste
1 teaspoon sugar
1/4 cup chopped fresh parsley
Instructions
Heat olive oil in a large skillet over medium-high heat.
Add beef cubes in batches and brown on all sides, about 3-4 minutes per batch. Transfer browned beef to the crock pot.
In the same skillet, add sliced onion and minced garlic. Sauté for 2-3 minutes until softened and fragrant.
Add the sautéed onions and garlic to the crock pot with the beef.
Add sliced bell peppers, diced tomatoes with their juice, beef broth, tomato paste, smoked paprika, dried oregano, ground cumin, salt, black pepper, and sugar to the crock pot.
Stir gently to combine all ingredients.
Cover and cook on low for 6 hours, or until the beef is tender and the flavors have melded.
Before serving, stir in chopped fresh parsley.
Serve hot over rice, mashed potatoes, or crusty bread.
- Prep Time: 15 minutes
- Cook Time: 6 hours