TROPICAL BEEF

2 lb. beef top round steak, trimmed of fat
2 large onions, cut into 12 thin wedges each
1 (20 oz.) can unsweetened pineapple chunks, juice reserved
1/2 C. beef broth
5 T. red wine vinegar, divided
3/4 tsp. garlic powder
3/4 tsp. seasoned salt
3/4 tsp. paprika
1/4 tsp. ground black pepper
1 green bell pepper, cut into 1-inch squares
1 red bell pepper, cut into 1-inch squares
3 T. brown sugar
1 1/2 T. cornstarch
2 T. soy sauce
2 large tomatoes, cut into wedges

Cut the beef into thin strips diagonally across the grain. Add to a 3 1/2 to 4-quart crockpot. Add the onions, pineapple juice, broth, 3 tablespoons of the vinegar, garlic powder, seasoned salt, paprika, and black pepper. Mix well. Cover and cook on LOW for 6 to 6 1/2 hours or until the beef is just tender. Increase the setting to HIGH. Stir in the green and red pepper squares and the brown sugar. Mix together the cornstarch, soy sauce, and remaining 2 tablespoons vinegar. Stir into the crockpot, blending well. Cook, covered, on HIGH for 45 to 60 minutes, stirring occasionally, until the sauce thickens slightly. Just before serving, stir in the tomato wedges and pineapple chunks. Serve over cooked white rice.