Crock Pot Pepper Steak is a quintessential slow cooker meal that transforms simple, affordable ingredients into a tender, flavorful, and comforting dish with minimal effort. This recipe takes lean beef stew meat and slow-cooks it for hours in a savory broth enriched with Worcestershire sauce, garlic, and stewed tomatoes, resulting in meat that is so tender it practically melts in your mouth. The addition of colorful bell pepper strips introduces a slight crunch and a sweet, fresh contrast to the rich, gravy-like sauce. Unlike traditional stir-fry versions that require constant attention, this set-it-and-forget-it method allows the flavors to meld together beautifully throughout the day, filling your home with an inviting aroma. It’s the perfect solution for a busy weeknight, delivering a hearty, satisfying meal that feels both familiar and special.
The genius of this recipe lies in its simple two-step process that builds a foundation of flavor before the slow cooking even begins. Lightly coating the beef in seasoned flour and quickly browning it in a skillet creates a deeper, richer taste and helps thicken the sauce later on. Sautéing the garlic and peppers alongside the meat for a brief moment wakes up their essential oils, ensuring their flavor permeates the entire dish. The sauce, made by deglazing the skillet with beef broth and tomatoes, captures every bit of the delicious browned bits left behind, guaranteeing no flavor is wasted. After just a few minutes of active prep, the slow cooker takes over, doing all the work to tenderize the beef and create a cohesive, delicious stew that is wonderful served over a bed of fluffy rice or buttery noodles.
Why You’ll Love This Recipe:
• Effortless and Convenient: With just a brief browning step, the slow cooker does the majority of the work, making it perfect for busy days.
• Fall-Apart Tender Beef: The long, slow cooking process breaks down the tough fibers in the stew meat, resulting in incredibly tender bites.
• Rich, Savory Sauce: The combination of beef broth, tomatoes, and Worcestershire creates a deeply flavorful, gravy-like sauce.
• Customizable: Easily adjust the vegetable mix or add a splash of soy sauce for a different flavor profile.
Ingredients:
- 16 oz (1 lb) beef stew meat
- 2 bell peppers (a mix of colors is ideal), cut into strips
- 1 tablespoon vegetable oil
- 3 tablespoons Worcestershire sauce
- 1 teaspoon minced garlic
- 1 can (14.5 oz) stewed tomatoes, undrained
- 1 can (14.5 oz) low-sodium beef broth
- 1 teaspoon seasoned salt (like Lawry’s)
- ¼ cup all-purpose flour, for coating
- Cooked white rice or egg noodles, for serving
Instructions:
Step 1: Coat and Brown the Beef
• In a medium bowl, combine the ¼ cup of all-purpose flour and the teaspoon of seasoned salt. Add the beef stew meat and toss until all pieces are evenly coated.
• Heat the tablespoon of vegetable oil in a large skillet over medium-high heat. Add the floured beef in a single layer (work in batches if necessary) and cook until browned on all sides, about 5-7 minutes total.
Step 2: Sauté the Aromatics
• When the beef is nearly browned, add the sliced bell peppers and minced garlic to the skillet. Sauté for 2-3 minutes, just until the peppers begin to soften and the garlic is fragrant.
Step 3: Transfer to Slow Cooker
• Using a slotted spoon, transfer the browned beef, peppers, and garlic to the insert of a 4-6 quart slow cooker, leaving any excess oil or drippings in the skillet.
Step 4: Create the Sauce
• Pour the undrained can of stewed tomatoes and the can of beef broth into the still-hot skillet. Add the Worcestershire sauce. Bring the mixture to a simmer, using a wooden spoon to scrape up all the browned bits from the bottom of the pan.
• Sprinkle in the remaining flour-and-seasoned-salt mixture from the coating bowl (usually about 1-2 tablespoons) while whisking constantly. Continue to cook for 1-2 minutes, until the liquid thickens slightly into a gravy.
Step 5: Combine and Cook
• Pour the hot sauce from the skillet over the beef and peppers in the slow cooker. Stir everything to combine.
• Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. The dish is done when the beef is fork-tender.
Step 6: Serve
• Taste and adjust seasoning if needed. Serve the pepper steak hot over a bed of cooked white rice or egg noodles, spooning the abundant savory sauce over the top.
Tips:
• Don’t Skip the Browning: Taking the few minutes to brown the meat adds a crucial layer of flavor that can’t be achieved by simply adding raw meat to the slow cooker.
• Deglaze the Pan Thoroughly: Those browned bits stuck to the skillet are packed with flavor. Make sure to scrape them all up when adding the liquids.
• Avoid Overcooking the Peppers: If you prefer your peppers to have more bite, you can add them during the last hour of cooking instead of at the beginning.
• Add a Kick: For a spicier version, add a pinch of red pepper flakes or a dash of hot sauce to the skillet when making the sauce.
Storage Options:
• Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors often improve the next day.
• Reheating: Reheat gently on the stovetop over low heat or in the microwave until warmed through.
• Freezing: This dish freezes very well. Cool completely and freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Crock Pot Pepper Steak is a dependable, family-friendly recipe that delivers maximum comfort and flavor with minimal hands-on time. It’s a classic slow cooker meal that is sure to become a regular in your dinner rotation. Enjoy
