Description
This Best Ever Pepper Steak recipe features tender beef stew meat slow-cooked with vibrant bell peppers, savory garlic, stewed tomatoes, and a flavorful blend of seasonings. Perfectly seared before simmering slowly, this dish delivers rich, hearty flavors with minimal effort, making it an ideal comforting meal for any day of the week.
Ingredients
Scale
Meat and Seasoning
- 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 (approximately 14.5 oz)
- 1 can beef broth (approximately 14.5 oz)
- 3 Tbsp. Worcestershire sauce
Cooking Oil
- 1 Tbsp. vegetable oil
Instructions
- Mix Seasoned Flour: In a small bowl, combine the all-purpose flour and seasoned salt thoroughly to create a seasoned coating mixture.
- Coat the Beef: Sprinkle the seasoned flour mixture evenly over the beef stew meat. Toss gently to ensure every piece is well coated with the seasoned flour.
- Sear Beef and Peppers: Heat vegetable oil in a large skillet over medium-high heat. Add the coated beef along with the chopped bell peppers. Sauté the mixture until the beef is browned on all sides and the peppers begin to soften, about 3 to 5 minutes, enhancing flavor through caramelization.
- Add Garlic: Stir in the minced garlic and cook for an additional 30 seconds, until the garlic becomes fragrant but not burnt.
- Transfer to Slow Cooker: Carefully transfer the seared beef, softened peppers, and garlic into the slow cooker or Crockpot to begin the slow cooking process.
- Add Liquids and Sauce: Pour in the stewed tomatoes, beef broth, and Worcestershire sauce. Stir well to combine all ingredients evenly in the slow cooker.
- Slow Cook: Cover the slow cooker with its lid and cook the mixture on low heat for 8 hours. This long, gentle cooking will tenderize the beef and allow flavors to meld beautifully.
Notes
- For extra flavor, consider adding sliced onions or mushrooms along with the bell peppers.
- If you prefer a thicker sauce, you can stir in a slurry of cornstarch and water during the last 30 minutes of cooking.
- Serve over steamed rice, mashed potatoes, or pasta for a complete meal.
- Leftovers keep well refrigerated for up to 3 days and often taste better the next day.
