Crock Pot Pepper Steak

Ingredients

For the Main Dish

16 oz beef stew meat, cut into bite-sized pieces

4 bell peppers (use a mix of colors), sliced into thin strips

1 tablespoon vegetable oil

3 tablespoons Worcestershire sauce

1 teaspoon minced garlic

1 (14–15 oz) can beef broth

1 (14–15 oz) can stewed tomatoes, with juice

For the Coating & Gravy

1 teaspoon seasoned salt

1 tablespoon all-purpose flour, plus extra as needed for thickening

Prepare the Meat

In a large bowl, combine flour and seasoned salt.

Add the beef stew meat and toss until all pieces are evenly coated.

This step helps seal in flavor and creates a light crust once browned.

Brown the Beef and Peppers

Heat vegetable oil in a skillet over medium heat.

Add the coated beef, minced garlic, and sliced bell peppers.

Sauté for 4–5 minutes, stirring occasionally, until the meat is lightly browned and the peppers begin to soften.

Transfer to the Slow Cooker

Using a slotted spoon, transfer the browned beef and peppers into a lined or lightly greased Crock Pot.

Leave any excess grease behind in the skillet to avoid an oily sauce later.

Prepare the Gravy

In the same skillet, pour in the stewed tomatoes (with their juice) and beef broth.

Whisk in a small amount of flour, stirring until the mixture thickens slightly into a light gravy.

Scrape up any browned bits from the pan — they add incredible depth of flavor.

Slow Cook to Perfection

Pour the gravy mixture evenly over the beef and peppers in the Crock Pot.

Add Worcestershire sauce and stir gently to combine.

Cover and cook on low heat for 8 hours, or until the beef is fork-tender and the sauce is rich and aromatic.

Serve and Enjoy

Once done, give everything a light stir before serving.

Spoon the pepper steak over fluffy rice, creamy mashed potatoes, or serve alongside crusty bread to soak up the savory gravy.

Garnish with fresh parsley if desired — then dig in and enjoy the slow-cooked comfort of every bite.