Slow Cooker Pepper Steak (Printable Version)
Tender beef and bell peppers slow-cooked in savory sauce with minimal prep, perfect for a hearty, flavorful main dish.
# Ingredients:
→ Meat
01 -
½ pound steak cubed (round, flank or sirloin)
→ Vegetables
02 -
1 red bell pepper, sliced
03 -
1 onion, sliced
→ Seasonings & Sauce
04 -
⅛ teaspoon cumin powder
05 -
1 tablespoon tomato paste
06 -
1 cup unsalted beef stock or water
07 -
2 bay leaves
08 -
2 fresh thyme branches (or about ½ teaspoon dried), plus extra for garnish
09 -
Salt and black pepper to taste
# Steps to Follow:
01 -
Spread the onions and bell pepper slices over the bottom of your slow cooker.
02 -
Lay cubed steak over the vegetables.
03 -
In a medium bowl, mix together the cumin powder, tomato paste with salt, pepper and beef stock, or water. Taste before adding salt if your beef stock is salted.
04 -
Pour sauce over the beef and vegetables in the slow cooker. Add the bay leaves and thyme branches.
05 -
Cook, covered, on low-setting 4 to 6 hours, or until beef cubes are tender. Check every hour. Add a splash of more stock or water if sauce reduced too much. Test seasoning during the last hour.
06 -
Remove thyme branches and bay leaves.
07 -
Sprinkle extra fresh thyme leaves and serve, pouring the gravy on top of the steak cubes.
# Additional Notes:
01 -
To thicken the sauce, mix ½ teaspoon of cornstarch with 1 teaspoon of water and pour over the sauce, stir well.
02 -
To thin the sauce, add a splash of more stock or water.