3-4 Tbs. oil, divided
1-1/2 lbs. beef steak (any variety)
2 green bell peppers
2 large cans tomatoes (stewed, diced, etc)
2 Tbs. soy sauce
In a Dutch oven (or skillet or pot), pour a couple tablespoons of oil in the bottom over medium heat.
When range is hot, add thawed beefsteaks (whole) to the pot and stir intermittently until outside of meat is evenly browned.
While meat is browning, chop 2 green peppers into large pieces and quarter or slice an onion into large pieces. Once meat exterior is evenly browned, add oil if necessary and toss in the peppers and onions.
Stir until vegetables begin to tenderize or onions start to carmelize.
Once vegetables are cooked but not limp, add 2 large cans of tomatoes. I generally drain one can and leave one pretty wet so the stew has broth without being soupy.
Once the tomatoes are in, splash the whole mixture with 1-2 tablespoons of soy sauce.
Stir the mixture, making sure no meat or vegetables are sticking to the bottom of the pot. Cover with a lid and reduce heat to low. You can serve it as soon as ten minutes later, or keep it on low for as many hours as you need.
♥Chef’s note: You can also just throw all these raw ingredients into the Crock Pot in the morning and set it on LOW foreight hours if you want, as long as the beef is already thawed. I’m not a big fan of slow cooker meals that you have to brown the meat for first, so this is a great early-morning throw-together that avoids this step nicely.
Serve over rice, egg noodles, couscous, plain white bread, or eat straight from the bowl.