1 teaspoon vegetable oil
1 pound lean ground beef
1 onion, peeled and quartered
4 large potatoes, peeled and quartered
1 medium green bell pepper, quartered
1 medium yellow onion, quartered
2 large carrots, sliced
2 red onions, quartered
1 (16 ounce) can whole kernel corn, drained
2 tablespoons all-purpose flour
1/2 teaspoon dried crushed red pepper flakes
1/2 teaspoon dried basil
1/4 teaspoon salt
1 (10 ounce) can crushed pineapple, drained
3 (18 ounce) cans pineapple juice
Spread beef and onion into a large pot. Heat oil in a well-seasoned 9x9 cup and add beef and onion. Reduce heat and simmer 7 minutes per side. Add potatoes. Cook 5 minutes per side. Season with salt and pepper flakes. Bring a large pot of water to a boil, add potatoes and steam for 1 minute. Stir in beef and onion mixture. Cook for 5 to 6 minutes, then stir in pineapple juice. Bring to a rest. Reduce heat to low; add flour and vinegar. Bring to a slow boil, stirring occasionally, 20 to 30 minutes.
Stir meat mixture into pineapple juice and heat through.