Tender Beef With Savory Peppers

This slow cooker pepper steak has been my secret weapon for busy weeknights when I want something hearty and flavorful without spending hours in the kitchen. The combination of tender beef, colorful peppers, and rich sauce creates a restaurant-quality meal with minimal effort.

I first discovered this recipe during a particularly hectic work week when I needed something that could cook while I was away from home. My family was so impressed with how the flavors developed in the slow cooker that it quickly became our go-to comfort food for cold evenings.

Ingredients

• Steak cubed Better with round, flank, or sirloin cuts for their perfect balance of flavor and tenderness
• Red bell pepper The sweet flavor contrasts beautifully with the savory beef
• Onion Creates the aromatic base for the entire dish
• Cumin powder Just a touch adds earthy depth without overpowering
• Tomato paste Concentrates rich umami flavor and helps thicken the sauce
• Unsalted beef stock Provides more flavor than water but lets you control the salt level
• Bay leaves Infuses the sauce with subtle herbal notes during slow cooking
• Fresh thyme brunches Adds bright, aromatic flavor that dried simply cannot match
• Salt and black pepper Essential for bringing all flavors together

Step-by-Step Instructions

Layer the vegetables

Spread onions and bell pepper slices evenly across the bottom of your slow cooker. This creates a flavor base and prevents the meat from sticking while ensuring the vegetables cook properly in the released juices.

Position the meat

Place cubed steak pieces over the vegetable layer. Distributing them evenly allows for consistent cooking and ensures each piece absorbs the flavorful sauce.

Prepare the sauce

In a medium bowl, thoroughly combine cumin powder, tomato paste, salt, pepper, and beef stock or water. Taste the mixture before adding salt if using store-bought beef stock which may already contain sodium.

Combine everything

Pour the prepared sauce over the beef and vegetables, making sure everything is well coated. Add bay leaves and thyme brunches on top where they can infuse the dish with their aromatic flavors.

Slow cook to perfection

Cover and cook on low setting for 4 to 6 hours until the beef reaches fork-tender texture. Check hourly to ensure proper moisture levels, adding more stock if needed. Taste during the final hour to adjust seasoning.

Finish and serve

Remove bay leaves and thyme brunches before serving. Garnish with fresh thyme leaves and serve hot, generously spooning the rich gravy over the steak cubes.

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The secret to this dish is actually the slow cooking method itself. My grandmother taught me that tough, inexpensive cuts of beef transform into incredibly tender morsels when given enough time at low heat. The first time I made this for my husband, he insisted I must have used an expensive cut of meat. I still smile remembering his surprise when I revealed it was simply an affordable round steak cooked with patience.

Storage Instructions

This pepper steak keeps beautifully in the refrigerator for up to 4 days in an airtight container. The flavors actually improve overnight as they have more time to meld together. For longer storage, freeze portions in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before gently reheating on the stovetop or microwave with a splash of beef broth to refresh the sauce.

Perfect Pairings

This versatile dish pairs wonderfully with so many sides. Serve over fluffy white rice to soak up the delicious gravy, or try cauliflower rice for a lower-carb option. Mashed potatoes make an excellent base as well. For vegetables, steamed broccoli or a simple green salad provides a fresh contrast to the rich flavors. I particularly love serving this with crusty bread for dipping into the sauce or with simple buttered egg noodles for a complete comfort meal.

Helpful Variations

While the classic recipe is delicious as written, you can easily adapt it to suit your tastes or what you have on hand. Try using a mixture of colored bell peppers for visual appeal and slightly different flavor notes. Add mushrooms for an earthy element that complements the beef beautifully. For a spicier version, include a diced jalapeño or a sprinkle of red pepper flakes. If you enjoy Asian flavors, add a tablespoon of soy sauce and a teaspoon of ginger to the sauce mixture.

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Recipe FAQs

→ What cut of beef works best for slow cooker pepper steak?

Round, flank, or sirloin steak work well for slow cooker pepper steak. These cuts contain enough connective tissue that breaks down during slow cooking, resulting in tender meat. Chuck steak can also be a good economical alternative that becomes tender in the slow cooker.

→ Can I use frozen bell peppers for this dish?

Yes, frozen bell peppers can be used instead of fresh ones. There's no need to thaw them first - simply add them frozen to the slow cooker. Keep in mind that frozen peppers may release more liquid during cooking, so you might want to reduce the amount of stock slightly.

→ How can I make the sauce thicker?

To thicken the sauce, mix ½ teaspoon of cornstarch with 1 teaspoon of water to create a slurry. Stir this mixture into the sauce during the last 30 minutes of cooking. For a gluten-free alternative, you can substitute arrowroot powder in the same proportion.

→ What sides pair well with slow cooker pepper steak?

White rice is the classic pairing for pepper steak, as it absorbs the flavorful sauce beautifully. Other excellent options include mashed potatoes, cauliflower rice for a low-carb alternative, steamed broccoli, or a simple green salad to balance the rich flavors of the dish.

→ Can I cook this pepper steak recipe on high instead of low?

Yes, you can cook this pepper steak on high for 2-3 hours instead of 4-6 hours on low. However, cooking on low is generally recommended for tougher cuts of beef as it allows the meat to become more tender. If using the high setting, check for tenderness periodically and consider using a naturally more tender cut of beef.

→ How long can I store leftover pepper steak?

Leftover pepper steak can be stored in an airtight container in the refrigerator for 3-4 days. For longer storage, freeze portions in freezer-safe containers for up to 3 months. Reheat thoroughly in the microwave or on the stovetop, adding a splash of beef broth if needed to refresh the sauce.