Beef Stew with Peppers

Ingredients

• 4 pounds beef chuck boneless cut into 1 1/2-inch pieces
• 14.5 oz canned tomatoes diced drained canned
• 2 tablespoons capers rinsed
• 3 cloves garlic finely chopped
• 2 tablespoons .3 oz. of pearl tapioca instant
• 2  onions finely chopped
• 1 teaspoon oregano dried
• 3  bell peppers red cored seeded cut into 1/2-inch strips
• 8 servings salt 
• 2 tablespoons soya sauce 
• 2 tablespoons vegetable oil 

Equipment

• frying pan
• slow cooker

Directions

1. 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.
2. Transfer to a slow cooker.
3. Add remaining oil and onions to skillet and cook until softened, 3 to 5 minutes. Stir in garlic and cook 1 minute.
4. Add to slow cooker. Stir in tomatoes, peppers, oregano, soy sauce and tapioca.
5. Cover and cook on low until meat is fork-tender, 7 to 8 hours. Stir in capers, season with salt if necessary and serve.