Description

This Best Ever Pepper Steak Recipe features tender beef stew meat simmered with colorful bell peppers, garlic, and a savory blend of stewed tomatoes, beef broth, and Worcestershire sauce. Prepared with a simple sear and slow-cooked to perfection in a Crockpot, this dish delivers rich flavors and melt-in-your-mouth tenderness, making it an ideal comforting meal for any occasion.

Ingredients

Scale

Beef 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

Liquid Ingredients

1 can stewed tomatoes (approximately 14.5 oz)
1 can beef broth (approximately 14.5 oz)
3 Tbsp. Worcestershire sauce

Cooking Oil

1 Tbsp. vegetable oil

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Instructions

Prepare the Flour Mixture: In a small bowl, combine the all-purpose flour and seasoned salt until evenly mixed to create a coating blend for the beef.
Coat the Beef: Sprinkle the seasoned flour mixture evenly over the beef stew meat and toss thoroughly to ensure each piece is well coated for an enhanced sear and flavor retention.
Sear the Meat and Peppers: Heat the vegetable oil in a large skillet over medium-high heat. Add the coated beef and large chunks of bell peppers, sautéing for about 3-5 minutes until the beef is browned on all sides and the peppers begin to soften.
Add Garlic: Stir in the minced garlic and cook for an additional 30 seconds, allowing the garlic to release its fragrance without burning.
Transfer to Crockpot: Carefully transfer the seared beef, peppers, and garlic mixture into the slow cooker or Crockpot, preparing for slow cooking.
Add Wet Ingredients: Pour in the stewed tomatoes, beef broth, and Worcestershire sauce. Stir well to combine all ingredients evenly in the Crockpot.
Slow Cook: Cover the Crockpot and cook on low heat for 8 hours, allowing the beef to become tender and juicy while the flavors meld together into a rich and hearty pepper steak.

Notes

For a thicker sauce, you can remove the lid during the last 30 minutes of cooking to allow excess moisture to evaporate.
If you prefer a spicier version, consider adding crushed red pepper flakes with the garlic.
Serve with steamed rice, mashed potatoes, or crusty bread to soak up the flavorful sauce.
Leftovers can be refrigerated for up to 3 days and taste great reheated.