A delightful slow-cooked beef dish with a tropical twist, perfect for a comforting meal.
In a mixing bowl, combine the light brown sugar, apple cider vinegar, fresh pineapple juice, low-sodium soy sauce, and minced garlic.
Mix until the sugar is fully dissolved for a smooth sauce.
Heat a skillet over medium-high heat and sear the cubed beef sirloin until browned on all sides.
Searing the beef locks in the juices and enhances the flavor.
Transfer the seared beef to the slow cooker and sprinkle with crushed red pepper flakes.
Layer the beef evenly for consistent cooking.
Add the sliced carrots and chopped onion to the slow cooker.
Distribute the vegetables evenly for balanced flavors.
Pour the prepared sauce over the beef and vegetables in the slow cooker.
Ensure the sauce covers the ingredients for even cooking.
Cover and cook on low for 7-9 hours or on high for 3-4 hours, until the beef is tender.
Avoid opening the lid frequently to maintain the cooking temperature.
In a small bowl, mix the cornstarch with cold water to create a slurry.
Stir until smooth to prevent lumps.
Stir the cornstarch slurry, diced green pepper, and pineapple chunks into the slow cooker.
Add these ingredients towards the end to retain their texture.
Cook on high for an additional 30 minutes until the sauce thickens and the green pepper is tender.
Stir occasionally to ensure even thickening.
Serve the beef stew over cooked rice and enjoy.
Garnish with fresh herbs for a vibrant presentation.
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