Spicy Slow Cooker Beef & Bell Pepper

This is so delicious and  better than takeaway. Thank you Let the Baking Begin

2 lbs beef chuck, thinly sliced
2 cups chopped to 1 inch squares bell pepper
½ medium onion, peeled, cut in half, sliced
1 cup broth or 1 cup water + 3 bullion cubes
2 tsp freeze dried garlic
⅓ cup chopped parsley
2 tsp salt
1 tsp black pepper
1 tsp – 1 Tbsp Sriracha sauce
To thicken
½ cup water
2 Tbsp corn starch

• Place the meat on the bottom of the slow cooker. 
• Sauté onion in skillet until golden brown, then add it to the slow cooker.
• Top with cut up bell pepper. 
• Sprinkle with salt, pepper and garlic.
• Mix the broth with Sriracha, or water, bullion cubes and Sriracha. 
• Pour over the peppers and beef.(if using bullion cubes, add only 1 tsp salt). 
• Set on high heat for 3.5-4 hours.
• Mix ½ cup water and 2 tablespoons corn starch. 
• Add 1 cup of liquid from the meat & pepper mixture and cook on medium heat until boiling
• Cook 2 minutes past boil to remove the cornstarch flavor. 
• Add this mixture back to the meat and bell peppers. 
• Sprinkle with chopped parsley, stir and serve.
• Serve hot over rice, noodles or mashed potatoes

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