This tender, flavorful pepper steak is a comforting dish that’s perfect for a busy weeknight. The slow cooker does all the work, allowing the flavors to meld together beautifully. Serve it over mashed potatoes, egg noodles, or rice for a complete meal.
Ingredients:
- 1.5 pounds boneless beef chuck roast, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 10 ounces cremini mushrooms, sliced
- 1 cup beef broth
- 1/2 cup red wine
- 1/4 cup soy sauce
- 3 tablespoons Worcestershire sauce
- 2 tablespoons brown sugar
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
Instructions:
- Sear the Beef: Heat olive oil in a large skillet over medium-high heat. Season beef cubes with salt and pepper. Sear the beef on all sides until browned.
- Combine Ingredients: Transfer the seared beef to the slow cooker. Add the onion, bell peppers, mushrooms, beef broth, red wine, soy sauce, Worcestershire sauce, brown sugar, thyme, black pepper, and garlic powder.
- Cook: Cover and cook on low for 8-10 hours, or on high for 4-6 hours, or until the beef is tender and falls apart easily.
- Serve: Serve the pepper steak over your favorite side dish.
Tips:
- For a thicker sauce, remove the beef and vegetables from the slow cooker and thicken the juices with a cornstarch slurry.
- To add a little heat, add a pinch of red pepper flakes to the slow cooker.
- For a richer flavor, use a good quality red wine.
Enjoy this hearty and delicious slow-cooker pepper steak!