Description
This Best Ever Pepper Steak Recipe features tender beef stew meat coated in seasoned flour, seared with bell peppers and garlic, then slowly cooked in a blend of stewed tomatoes, beef broth, and Worcestershire sauce. The result is a hearty, flavorful dish perfect for a comforting family meal.
Ingredients
Scale
Beef and Seasoning
- 1 lb. beef stew meat
- 1 Tbsp. all-purpose flour
- 1 tsp. seasoned salt
Vegetables
- 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
- 1 Tbsp. vegetable oil
Instructions
- Prepare the Flour Mixture: In a small bowl, mix together the all-purpose flour and seasoned salt until thoroughly combined to create an even coating blend for the beef.
- Coat the Beef: Sprinkle the seasoned flour evenly over the beef stew meat. Toss the meat pieces well so that each piece is coated thoroughly with the flour mixture, ensuring even browning and flavor.
- Sear the Meat and Peppers: Heat the vegetable oil in a large skillet over medium-high heat. Add the coated beef along with the large chunks of bell peppers. Sauté them together for about 3 to 5 minutes, turning the beef to sear it evenly on all sides while allowing the peppers to start softening.
- Add Garlic: Stir in the minced garlic into the skillet, and continue sautéing for an additional 30 seconds until the garlic is fragrant but not burnt, enhancing the aroma and flavor.
- Transfer to Crockpot: Carefully transfer the seared beef, softened peppers, and garlic mixture into a slow cooker or Crockpot, distributing everything evenly.
- Add Wet Ingredients: Pour in the can of stewed tomatoes, beef broth, and Worcestershire sauce over the meat and vegetables in the Crockpot. Stir gently to combine all ingredients uniformly.
- Slow Cook: Cover the Crockpot and cook on low heat for 8 hours. This slow cooking process allows the beef to become tender and juicy while the flavors meld harmoniously, resulting in a rich and satisfying pepper steak dish.
Notes
- You can substitute stew meat with sirloin or flank steak cut into chunks if desired.
- For more heat, add black pepper or chili flakes when seasoning the beef.
- Bell peppers can be substituted with poblano or a mix of colored bell peppers for additional flavor and color.
- This dish pairs excellently with steamed rice or mashed potatoes.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely.
