Polynesian Beef Tip Stew

Some of you that have been around Chico for a long time may remember the Albatross Restaurant north of town. It was THE BEST restaurant in Chico for years. The owners sold the restaurant a number of years ago, and it then went through a series of owners. Well the original owners are back and have started a new restaurant in the same location, The Gooney Bird. A networking group I belong to meets there every Thursday for lunch, and this last week they served a Beef Tip Stew that was supposed to be served over rice. Skipping the rice, I just had the stew, and it was so damn good, (and paleo friendly), that I immediately set about deconstructing its ingredients so that I could make my own version of it. I fixed it tonight for dinner, and my wife, (who is not on a paleo diet and has been suffering from me not fixing our "normal" type meals), absolutely loved it. It is also extremely easy to make and is a "One Pot" meal.
So here it is, and I hope you and your family will enjoy it as much as mine did.

1 lb or more of lean Beef cut into app. 3/4 inch cubes
1 lg green bell pepper diced into app. 3/4 inch squares
1 lg red bell pepper diced into app. 3/4 inch squares
1 medium onion diced into app 3/4 inch squares
2 cups mushrooms, (quartered into app 3/4 inch chunks)
1 20 .oz can of sliced or chunked pineapple in unsweetened juice,
(if sliced, quater the rings)
1/3 cup wheat free soy sauce
1/2 cup water
2 tbs lime juice
1 tsp lemon juice
1/4 tsp pepper

Place all ingredients, (including the pineapple juice within the can) into an oven safe caserole dish or slow cooker. Mix all ingredients together, making sure to coat everything with resulting sauce. Cover, and either cook in the oven at 350 for 60 minutes, (stirring occaisionally to recoat), or in slow cooker on high for 4 hours or on low for 8.

Ladel into bowls to serve.

The meat you choose to use should determine your cooking method. I cut up a cross-rib roast, (which tends to be a little tough unless cooked slowly), so I used a slow cooker for 8 hours. If using good and tender steak cuts, then the oven is a great choice.