Slow Cooker Hawaiian Beef
Makes 6 servings(1 1/3-cup)
Prep Time: 20 min.
Cook Time: LOW
for 7 to 9 hours, or on HIGH for 3 to 4 hours
1/3 - cup firmly packed
1/3 - cup cider
1 - can (8-ounce)
pineapple chunks, drained,
3 - Tablespoons
1 - teaspoon finely chopped fresh
2 - Tablespoons
1 1/2 - pounds
beef round steak, cut into 1
1/2-inch pieces, trimmed
1 - cup baby-cut
carrots, halved crosswise
1 - large (1 cup)
onion, cut into 1-inch
3 - Tablespoons
3 - Tablespoons cold water
1 - large (2 cups) green
bell pepper, cut
into bite-sized pieces
rice, if desired
Green onion slices, if desired
In a small bowl, combine
brown sugar, vinegar, reserved pineapple juice, soy sauce and
garlic. Stir until sugar is dissolved. Set aside.
In a 12-inch skillet, melt 1
Tablespoon butter until sizzling. Add half of steak
pieces. Cook over medium-high heat for 4 to 5 minutes,
stirring occasionally, until browned. Place steak pieces
in slow cooker. Repeat with remaining butter and steak pieces.
Add carrots and onion to slow cooker. Pour pineapple juice
mixture over vegetables.
Cover and cook on
LOW heat setting for 7 to 9 hours, or on HIGH
heat setting for 3 to 4 hours or until meat is tender.
Increase heat setting to HIGH. Dissolve cornstarch in cold
water in small bowl. Stir cornstarch mixture, pineapple
chunks and green pepper into beef mixture. Cover and
continue cooking 30 minutes or until green pepper is crisply
tender and juices are thickened. Serve over hot cooked
rice and garnish with green onions, if desired.
Alanís Kitchen Tip
less expensive cuts of meat are perfect to use in the slow cooker.
The slow cooking process breaks down tough connective tissue, making
the meat tender. The tougher cuts are more flavorful than the
more tender pieces, especially if browned first before adding to
other ingredients. And the long cooking time brings out the
full flavor of the less expensive cuts.