Beef Pepper Steak

Instructions

1. In a large mixing bowl, combine the all-purpose flour with the seasoned salt. Add the beef stew meat and coat thoroughly.
2. Heat vegetable oil in a large skillet or pan over medium-high heat. Add the beef, minced garlic, and sliced bell peppers. Cook until the beef begins to brown and the peppers are slightly softened.
3. Transfer the cooked beef and peppers to a slow cooker lined with paper towels to drain excess fat.
4. In the same skillet, add the stewed tomatoes with juice and the can of beef broth. Bring to a gentle simmer, scraping up any browned bits from the pan for extra flavor.
5. Pour the tomato and broth mixture over the beef and peppers in the slow cooker. Stir to combine.
6. Optional: For a thicker sauce, whisk together 1 tablespoon of cornstarch with 1/4 cup cold water and add to the slow cooker about 1 hour before serving. Switch the slow cooker to high to allow the sauce to thicken.
7. Cover and cook on low for 6–8 hours or until beef is tender. Stir occasionally.
8. Serve hot over steamed rice, egg noodles, or mashed potatoes.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 6–8 hours (slow cooker)
• Total Time: 6 hours 15 minutes
• Servings: 4–6
• Difficulty: Easy

Variations & Substitutions

• Swap bell peppers for a mix of green beans and carrots for a different texture and flavor.
• Use chicken or pork instead of beef for a lighter variation.
• Add a dash of soy sauce or hot sauce for extra depth and heat.
• Use fresh diced tomatoes if you prefer a less processed option.

Serving Suggestions