Tahitian Beef

“This reminds me a bit of Swiss Steak, but with pineapple and peppers. At the end of cooking, you can remove the beef and vegetables and thicken the juices to make a nice gravy.” – April Ferre

Tahitian Beef

Course: Main Courses – Beef
Cuisine: Hawaiian & Polynesian


  • 2 Pounds Stewing Beef
  • 1 to 2 Tablespoons Oil
  • 1 20-Ounce Can Pineapple Chunks Drained
  • 1 16-Ounce Can Tomatoes
  • 1 Envelope Onion Gravy Mix
  • 2 Tablespoons Soy Sauce
  • 1 Tablespoon Wine Vinegar
  • 2 Green Peppers Cut In 1-Inch Squares
  • Cooked Rice


  • Brown beef in oil. Drain off excess fat. Combine with pineapple in slow cooker (Crockpot).
  • Break up tomatoes in bowl; combine with gravy mix, soy sauce and vinegar. Add to beef and pineapple; stir.
  • Cover and cook on low for 8 to 10 hours. Add green pepper and cook 1 hour longer until beef is tender. Serve with rice. Makes 6 servings.

1975 Recipe – Jean Hansen