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Braised Beef and Peppers

Ingredients

• 8 medium tomatoes, cored, peeled, seeded, & diced
• 2 bell peppers, 1/2 slices
• 1 onion, cut into 8 wedges
• 2 tsp dried oregano
• 1 tsp ground cumin
• 1 1/2 lbs flank steak, cut across the grain into thirds and liberally seasoned with kosher salt and fresh cracked black pepper
• 1 C long-grain white rice
• 1 avocado, sliced
• 1/4 C fresh cilantro leaves, chopped

Notes: You can replace the tomatoes with a 28oz can of diced tomatoes, but canned tomatoes tend to have strange things added as preservatives that I’m trying to avoid. Things like calcium chloride or various sodium and potassium preservatives. That’s just not necessary.

Directions

1. In a slow cooker combine the tomatoes, peppers, onion, oregano, and cumin. Nestle the steak among the veggies. Cook on low while you are at work.
2. About a half hour before serving, cook the rice.
3. Shred the beef in the veggies. Serve with the rice and top with the avocado and cilantro.

20 mins to prep, 8 hrs to cook; serves 4

The leftovers make for a great sandwich on slightly stale buns the next day.