Here is a winter stew with a refreshing summer twist! Sweet pineapple, tangy peppers, and tender beef make this Crock Pot Hawaiian Beef a perfect dish for those warm summer nights.
1.5 lbs cubed beef sirloin
1 diced onion
1 8oz can pineapple chunks
1 16oz bag baby carrots
1 green pepper
1/3 cup brown sugar
1/3 cup apple cider vinegar
1 tablespoon minced garlic
1/4 teaspoon red pepper flakes
3 tablespoons soy sauce
Salt and Pepper to taste
Optional ingredients (for thickening of sauce):
3 tablespoons corn starch + 3 tablespoon water
1. Salt and pepper your beef and brown it in 3 tablespoons oil in skillet. This is optional (and not really needed in my opinion) but I did it anyway in attempts to get a crispier beef. Next time I am skipping this part. I like the way the crock pot naturally gives the beef pieces on top a crispier edge and the pieces on the bottom turn out juicy and tender.
2. In a bowl mix together brown sugar, cider vinegar, pineapple juice from can of pineapple (save the chunks for later), soy sauce, and garlic.
3. Put beef in crock pot and cover with red pepper flakes. Add in baby carrots, diced onion, and pour in mixture from step 2.
4. Cover and cook on high for 3-4 hours or low for 7-9 hours. Mine was on high for 3.5hours.
5. Now add pineapple chunks, green pepper and your cornstarch/water mixture if you want to thicken the sauce. Set on high and cook for another 30 minutes.