Description
This Best Ever Pepper Steak Recipe features tender beef stew meat slow-cooked with bell peppers, garlic, stewed tomatoes, and a flavorful Worcestershire sauce blend. Coated in seasoned flour and seared before slow cooking, this hearty dish delivers rich, comforting flavors perfect for an easy, 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
Wet Ingredients
- 1 can stewed tomatoes
- 1 can beef broth
- 3 Tbsp. Worcestershire sauce
Other
- 1 Tbsp. vegetable oil
Instructions
- Prepare the Flour Mixture: In a small bowl, mix together the all-purpose flour and seasoned salt until well combined.
- Coat the Beef: Sprinkle the seasoned flour evenly over the beef stew meat and toss to ensure each piece is thoroughly coated.
- Sear the Meat and Peppers: Heat the vegetable oil in a large skillet over medium-high heat. Add the coated beef and bell peppers to the skillet and sauté until the meat is seared on all sides and the peppers start to soften, about 3-5 minutes.
- Add Garlic: Stir in the minced garlic and sauté for an additional 30 seconds until fragrant.
- Transfer to Crockpot: Carefully pour the meat, peppers, and garlic mixture into the slow cooker or Crockpot.
- Add Wet Ingredients: Add the stewed tomatoes, beef broth, and Worcestershire sauce to the Crockpot. Stir everything together to combine well.
- Slow Cook: Cover and cook on low heat for 8 hours, allowing the flavors to meld and the beef to become tender and juicy.
Notes
- For best results, use well-marbled stew meat to ensure tenderness after slow cooking.
- You can customize the peppers by using a mix of green, red, and yellow bell peppers for added color and flavor.
- Serve the pepper steak over rice, mashed potatoes, or egg noodles to soak up the delicious sauce.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
- Adjust the seasoning by adding black pepper or a pinch of cayenne for some heat if desired.
