Stew beef and pineapple are combined in this quick supper to create a delectable sweet and sour dish that tastes well over a bed of steamed white rice. Enjoy!
| Prep Time: | 30 mins |
| Cook Time: | 7 hrs |
| Total Time: | 7 hrs 30 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 (20 ounce) can unsweetened pineapple chunks in juice, undrained
- 2 ½ pounds cubed beef stew meat
- 2 large onions, cut into wedges
- ½ cup beef broth
- 3 tablespoons red wine vinegar
- 2 garlic cloves, crushed
- ¾ teaspoon seasoned salt
- ¾ teaspoon ground paprika
- ¼ teaspoon ground black pepper
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 3 tablespoons brown sugar
- 1 ½ tablespoons cornstarch
- 2 tablespoons soy sauce
- 2 tablespoons red wine vinegar
- 2 large tomatoes, cut into wedges
Instructions
- Drain the pineapple juice into a slow cooker, reserving the pineapple chunks. Place the beef, onions, beef broth, 3 tablespoons red wine vinegar, garlic, seasoned salt, paprika, and black pepper into the slow cooker with the juice. Mix well, cover, and cook on Low until the beef is tender, 6 to 6 1/2 hours.
- Increase the setting to High and stir in green bell pepper, red bell pepper, and brown sugar. In a small bowl, mix together the cornstarch, soy sauce, and 2 tablespoons red wine vinegar until smooth; stir the mixture into the slow cooker, blending well. Cover and cook for 1 more hour. Just before serving, lightly stir in the tomatoes and reserved pineapple chunks.
Nutrition Facts
| Calories | 387 kcal |
| Carbohydrate | 35 g |
| Cholesterol | 100 mg |
| Dietary Fiber | 3 g |
| Protein | 37 g |
| Saturated Fat | 4 g |
| Sodium | 568 mg |
| Sugars | 25 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
Very good recipe. I’m not a crockpot fan so I made it in a Dutch oven and floured and braised the meet to add flavor. Colorful and tasty dish.
This was pretty good but just lacked a little something? I don’t know what. But I’d be happy to eat it and make it again– it’s just good but not phenomenal. I only used one onion, and I added a yellow bell pepper. Substituted coconut sugar for the brown sugar. Otherwise followed the recipe.
I made this in a wok. Instant family favorite.
Added a little crushed red pepper and Worcester sauce when cooking the beef for a little kick. Used more cornstarch for thicker sauce. Will definitely be making this again!
Pretty easy to make and tasty!
This is a delicious, hearty stew with lots of flavor. This is my third time making it as now it’s a favorite. Easy to make with simple ingredients. Flexible to your like. Being a “meat guy” I added a Tbsp of Worcestershire sauce and it’s great!
It reminded me of pepper steak with the addition of pineapple…yum. The next time I will decrease the brown sugar to 2 T and increase the soy sauce and red wine vinegar by 1 T each. I also might add some ginger.
OK…I made this, but after reading several reviews that said it was bland or had no flavor, I did make some changes. It was absolutely delicious! I coated the beef in flour, ginger, salt and pepper and seared it off in a cast iron skillet with a little oil. I halved the recipe since it’s only my husband and me. I used 1/2 red and 1/2 yellow pepper, onion and garlic as called for. I used Hungarian Paprika for a little kick. I also added a little ginger zing sauce that I had along with a little bit more beef stock. Since my husband and I like pineapple, I used the whole can (even though I halved everything else). I also added a few shakes of hot sauce with habaneros. We like spice. I added the tomatoes the same time I added the peppers. I also think I used a tiny bit more red wine vinegar than it called for. I think that’s it. It was great, and I will make it again, and I’d make it for company!
Very tasty, especially with the pineapples. I substituted artichokes hearts instead of peppers and those needed more than an hour. I used canned diced tomatoes and that worked great. love this and will several it again, might try adding garbanzos next time.
This was great, though I would recommend adding a bay leaf to the crock pot before you begin cooking. It helps soak in the flavors and evens things out. We used egg noodles instead of rice and added more colored peppers. It went over really well! Might be even better with chicken and chicken broth, and a little less soy sauce.
This dish was so flavorful and so simple to make. I added Worcestershire Sauce and red pepper flakes and I omitted the tomatoes because neither me nor my hubby likes them!!! I served it over creamy garlic mashed potatoes, my husband couldn’t get enough! Not sure how anyone can say this was bland but for me, this will be going into my rotation!!!
We liked this well enough, but it was surprisingly bland. We served over brown rice. I liked all the veggies in there, but I’m not sure I’ll make it again.
it was really good & a nice change from the usual stew meat kind of foods.
This was so yummy! I was looking for crockpot meals we could freeze, so I took all of the ingredients (except rice) and split between two gallon freezer bags. I thawed one bag last night, and it cooked all day and is so delicious! I was worried the pineapple wouldn’t still be sweet but it was. The beef got a little dry, but that is my fault we got home later than usual! A definite keeper.
This was the best beef stew I’ve ever had! I did add carrots and potatoes, and instead of seasoned salt, I used Hawaiian Sea Salt. So good! This is going to be in my rotation for sure! To the person who said this had no flavor, maybe your paprika is outdated? Also the red wine vinegar is a must! You cannot sub another and get the same flavor!
Although this smelled wonderful while it was cooking, as with most slow cooker recipes, I felt the flavors were a bit mild when it was done. I bumped it up with more vinegar, sugar and some ketchup and that seemed to help. Thanks for the recipe.
Makes a huge pot of food and is fairly easy. I followed the directions to a T and it smelled delicious while cooking all afternoon. I would not use stew meat next time – it was very tender but tasteless and this might’ve just been the batch I bought. Also was slightly bland so needs a little more spice for us. Otherwise enjoyable and would try it again with some tweaking.
This is the second time I’ve made this and it is delicious! I have used the stew meat once and London Broil once, both work great. I didn’t find this bland at all but I did add some things. I used 4 cloves minced garlic instead of the powder. I browned my meat first in some olive oil with chopped onions, Worcestershire sauce, crushed red pepper flakes and 1 tsp of seasoned salt (then omitting the 3/4 teaspoon in the recipe) and fresh ground black pepper. Added that to the pot and followed the instructions also adding in some fresh minced ginger root , which is so wonderful with pineapple.I upped the paprika to one teaspoon and added more black pepper. When it was time to add the bell pepper, I added in the tomatoes also(2 big Romas peeled).Served over jasmine rice and added Sriracha at the table. Thank you for posting this easy and delicious recipe that can easily be adjusted to your taste preferences. A pleasing family meal! 🙂
Just realized that this recipe was published after I reviewed it as a personal recipe. It was so good that I want to review it here too. This is a great recipe. I couldn’t stop eating it! I followed it as written. Thanks for sharing. I can’t wait to try it again with company!
This is very good and simple to prepare. I modified the recipe slightly. I added chunks of fresh roma tomatoes an hour ahead of serving time along with peppers. I also used the remainder of the beef broth for liquid to cook the rice.
Delicious and easy. This one is a keeper. 🙂