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–+ servings
Ebonie Garnica

Slow Cooker Pepper Steak for Full GAPS

A Full GAPS slow-cooker meal of chuck roast, red onions and bell peppers in homemade chicken meat stock, coconut aminos and tomato paste. One complete batch; use after its ingredients are introduced and tolerated.
Print Recipe
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 1 slow-cooker batch
Course: Full GAPS, Main Course
Ingredients Equipment Method Notes

Ingredients
  

Equipment

  • Slow cooker with lid Follow its fill limits.
  • Knife and cutting board
  • Measuring cups
  • Glass or stainless-steel mixing bowl
  • Whisk
  • Spoon For pressing the layers gently and serving.
  • Fork For checking the chuck is tender.

Method
 

  1. Put the red onion wedges in the bottom of the slow cooker. Spread the raw bite-size chuck pieces over them, then add the bell pepper wedges. Keep these layers in order.
  2. Whisk the finished homemade chicken meat stock, coconut aminos, tomato paste and minced garlic in a glass or stainless-steel bowl until the paste is dispersed. If the chilled stock is gelled, warm it gently until pourable before measuring.
  3. Pour the sauce evenly over the meat and vegetables. Press gently with a spoon to moisten the beef and bring it down into the sauce. Some pepper wedges can remain above the starting liquid.
  4. Cover and cook on low for six hours. Test the chuck with a fork: it should pull apart easily and the peppers should be soft. If the beef is still firm, keep cooking covered on low until tender. Stir gently when serving so the sauce and softened onions come up from the bottom.

Notes

Full GAPS: Use after these ingredients are introduced and tolerated. Keep plain coconut aminos with verified manufacturer ingredients and tomato paste without non-GAPS additives. This is not an early Intro adaptation; soy sauce and tamari are not the coconut-aminos ingredient.
Prepared stock: Have one cup of finished homemade chicken meat stock ready before beginning. Making the stock is separate from this recipe’s ten-minute preparation and six-hour covered cook.
Yield and scaling: One batch means the complete ingredient list, not a single-person serving. All seven measured amounts double at 2×. Use enough slow-cooker capacity or separate batches; cooking time does not automatically double.
Cooking: Keep onions on the bottom, raw chuck in the middle and peppers on top before adding the sauce. No browning step or high-setting alternative is included. Six hours on low is the planning time; use the easy fork-pull check for the finished beef.
Serving: Serve the beef, vegetables and sauce in bowls. A separately prepared cauliflower-rice side is optional and is not part of the measured batch.
Leftovers: Refrigerate promptly in covered shallow containers. Reheat the portion you need until hot throughout, stirring for even heating. Follow the stock recipe separately for unused stock.

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