Description
This Best Ever Pepper Steak recipe features tender beef stew meat simmered slowly with colorful bell peppers, garlic, and a flavorful mix of stewed tomatoes, beef broth, and Worcestershire sauce. Searing the meat before slow cooking enhances its rich flavor, resulting in a hearty and comforting dish perfect for a satisfying meal.
Ingredients
Scale
Meat and Coating
- 1 lb. beef stew meat
- 1 Tbsp. all-purpose flour
- 1 tsp. seasoned salt
Vegetables and Aromatics
- 2 large bell peppers, chopped into large chunks
- 1 tsp. minced garlic
Liquids and Sauces
- 1 can stewed tomatoes (about 14.5 oz)
- 1 can beef broth (about 14.5 oz)
- 3 Tbsp. Worcestershire sauce
- 1 Tbsp. vegetable oil
Instructions
- Prepare the Flour Mixture: In a small bowl, combine the all-purpose flour and seasoned salt until well mixed to create the coating for the beef.
- Coat the Beef: Sprinkle the seasoned flour mixture evenly over the beef stew meat, tossing to ensure each piece is thoroughly coated for enhanced flavor and texture.
- Sear the Meat and Peppers: Heat the vegetable oil in a large skillet over medium-high heat. Add the coated beef and chopped bell peppers, sautéing until the meat is browned on all sides and the peppers begin to soften, approximately 3-5 minutes.
- Add Garlic: Stir in the minced garlic and cook for an additional 30 seconds until fragrant, enhancing the aroma of the dish.
- Transfer to Crockpot: Carefully transfer the seared meat, peppers, and garlic mixture into a slow cooker or Crockpot, preparing for the slow cooking process.
- Add Wet Ingredients: Pour in the stewed tomatoes, beef broth, and Worcestershire sauce. Stir gently to combine all ingredients evenly within the Crockpot.
- Slow Cook: Cover and cook on low heat for 8 hours, allowing the beef to become tender and juicy while the flavors meld together for a richly savory pepper steak.
Notes
- For a thicker sauce, stir in a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) during the last 30 minutes of cooking.
- Feel free to use different colored bell peppers to add vibrant color and varied sweetness.
- Serve over steamed rice, mashed potatoes, or egg noodles for a complete meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- To make this recipe gluten-free, substitute all-purpose flour with a gluten-free flour blend.
