Slow Cooker Hawaiian Beef

This is a recipe that I've made three times already because everybody loves it and it's minimal work for me; a win-win situation. I serve the beef and vegetables over quinoa since this recipe has a lot of juice that is perfect for the quinoa to soak up and adds a wonderful flavor. When people walk in the door, the aroma coming from this recipe is amazing which is what I like about using the crockpot. The whole house will smell great all day as it cooks. I made this recipe when my sister and her husband came to visit and I knew I'd be busy on their first day, picking them up from the airport, plus I had a hair appointment the same day (which was convenient since my hair salon is close to the airport) but I did not have time to cook. So, I just threw everything in the crockpot in the morning and done. When we got home from the airport, they said, "Oh, what smells so good?!" My nephew and his wife also came over for dinner (my sister's son) and everyone loved our dinner of Hawaiian Beef.

Last weekend, the grandkids had a sleepover at our house so once again, I threw this recipe into the crockpot since there isn't a lot of time to cook when they are here. They are a bundle of energy and it's pretty non-stop around here when they come over.

When Nick came over to pick up the kids and to have dinner with us, he walked in the house and the first thing he said was "Oh wow! Something smells good. Are those peppers I smell?" LOL Once again, this turned out to be a very tasty dinner. We serve it with fresh pineapple since it's been really sweet lately. The recipe uses canned, crushed pineapple and you use the canned pineapple juice as the liquid in the crockpot. It's also good with rice, which the grandkids like instead of quinoa (I made both).

This is a recipe from Hannah Freese, RD and my sister also follows her eating plan which is why I made it while she was here. She had never had this recipe before so it was new for her. We are both getting so many new recipes from Hannah that it's fun to share the ones we like. This is also the perfect dish for fall and we are definitely having fall weather now. We got 1.6" of rain in the past 24 hours so if it isn't soup or stew, might as well be a crockpot dish for dinner. Anybody wish they were in Hawaii right now? Well, how about a nice warm dish of Hawaiian Beef instead. It will warm you right up in no time.

Serves 6

2 1/2 - 3 lbs. beef brisket

5 red bell peppers, sliced

2 cans crushed pineapple, packed in pineapple juice

1 whole sweet onion, sliced

1/4 cup apple cider vinegar

1/4 cup coconut aminos or soy sauce

4 cloves garlic, minced

sea salt and pepper, to taste

2 cups water

1 cup quinoa, dry

1. Place beef in the slow cooker with sliced red peppers on top.

2. Drain the juice from the pineapple into a small bowl.

3. Pour the pineapple on top and sprinkle onion over top.

4. Mix the pineapple juice with the apple cider vinegar, coconut aminos or soy sauce, garlic, sea salt and pepper.

5. Whisk and pour over the beef and peppers/onions.

6. Slow cook on high for 3-4 hours or low for 6-8 hours.

7. Before serving, make the quinoa by bringing the water to a boil. Add the quinoa, reduce to a simmer, cover and cook for 15 minutes. Remove from the heat and let stand for 5 minutes before fluffing with a fork.

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