Crock Pot Pepper Steak

This Crock Pot Pepper Steak is a vibrant, savory dish that transforms humble stew meat into a melt-in-your-mouth masterpiece. By searing the beef in a seasoned flour coating before slow cooking, you create a built-in thickener that results in a rich, glossy gravy without the need for cornstarch. The combination of stewed tomatoes and Worcestershire sauce provides a tangy, umami depth that perfectly complements the sweetness of the tri-color bell peppers.

Crock Pot Pepper Steak

Ingredients:

How To Make Crock Pot Pepper Steak:

Step 1: Coat the Beef: In a medium bowl, whisk together the flour and seasoned salt. Toss your beef cubes in the mixture until every piece is lightly and evenly coated. This flour is the secret to a thick sauce later on.

Step 2: Sear for Flavor: Heat the oil in a large skillet over medium-high heat. Add the coated beef and sear for 3/4 minutes until browned on all sides. Add the garlic and sliced bell peppers to the skillet for the last 2/3 minutes just to soften them and wake up the aromatics.

Step 3: Move to the Crock Pot: Transfer the beef and peppers into your slow cooker. If there is excessive grease in the pan, leave it behind, but try to keep those flavorful browned bits!

Step 4: Deglaze and Thicken: In the same skillet (still over medium heat), pour in the stewed tomatoes and beef broth. Use a whisk to scrape up any bits from the bottom of the pan. Simmer for 3/5 minutes, stirring constantly, until the liquid begins to thicken into a light gravy.

Step 5: The Long Simmer: Pour the gravy over the meat and peppers in the slow cooker. Stir gently to combine. Cover and cook on LOW for 7/8 hours for the most tender results, or on HIGH for 4/5 hours if you’re in a hurry.

Step 6: Adjust and Serve: Once the beef is fork-tender, give it a final stir. Taste the sauce—if it’s too acidic, add a pinch of brown sugar; if it needs more depth, add another splash of Worcestershire. Serve hot over your favorite starch.