2 pounds beef top round steak, cut into 1-inch cubes
2 tablespoons olive oil
1 can (15 ounces) tomato sauce
2 large onions, chopped
4 medium carrots, thinly sliced
1 large green pepper, cut into 1-inch pieces
1 cup canned pineapple chunks, drained
1/2 cup cider vinegar
1/4 cup packed brown sugar
1/4 cup light corn syrup
2 teaspoons chili powder
2 teaspoons paprika
1/2 teaspoon salt
Hot cooked rice, optional
In a large skillet, brown beef in oil in batches; drain. Transfer to a 4- or 5-qt. slow cooker.
In a large bowl, combine the tomato sauce, onions, carrots, green pepper, pineapple, vinegar, brown sugar, corn syrup, chili powder, paprika and salt; pour over beef.
Cover and cook on low for 8-10 hours or until beef is tender. Serve with rice if desired. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary.