Stewed Beef and Peppers -Crock-Pot

A great tasting stewed beef recipe we really enjoy. I usually use eye of round that I either slice into steaks or cube. When serving to guests I prefer to slice them into steaks, about 1 inch thick and serve it with mashed potatoes to pour the juices over. A nice bun is also good with this, again to soak up all those tasty juices.

INGREDIENTS

2 pounds stewing beef (cubed or sliced)

1 tablespoon vegetable oil

Garlic powder to taste

Pepper to taste

2 bell peppers, chopped

3 cloves garlic, crushed

2 bay leaves

1 teaspoon dried oregano

1 teaspoon dried thyme

2 cups water

1/2 cup red wine

1 (45 gram) envelope GF onion soup mix

2 tablespoons GF Worcestershire sauce

2 tablespoons corn starch

DIRECTIONS

Pour the oil into a skillet and bring to medium high heat.

Meanwhile generously sprinkle the meat with garlic powder and pepper.

Place in the skillet and cook until you have a light golden crust on each side; place in the crock; add the bell peppers, garlic, bay leaves, oregano and thyme, making sure you rub the oregano and thyme between your fingers to release their flavour.

Whisk together the water, red wine, soup mix, Worcestershire sauce and cornstarch; pour over all the ingredients.

Cook on low 8 hours or on high for 5 hours.

Enjoy!