Beef Stew with Peppers

Ingredients

4 pounds boneless beef chuck, cut into 1 1/2-inch pieces Salt 2 tablespoons vegetable oil 2 onions, finely chopped 3 cloves garlic, finely chopped 1 14.5-oz. can diced tomatoes, drained 3 red bell peppers, cored, seeded and cut into 1/2-inch strips 1 teaspoon dried oregano 2 tablespoons soy sauce 2 tablespoons instant tapioca 2 tablespoons capers, rinsed

Preparation

Sprinkle beef with salt. Warm 1 Tbsp. oil in a large skillet and brown beef, in batches if necessary, on all sides, about 8 minutes total. Transfer to a slow cooker. Add remaining oil and onions to skillet and cook until softened, 3 to 5 minutes. Stir in garlic and cook 1 minute. Add to slow cooker. Stir in tomatoes, peppers, oregano, soy sauce and tapioca.

Cover and cook on low until meat is fork-tender, 7 to 8 hours. Stir in capers, season with salt if necessary and serve.

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