Dinner

Crock Pot Pepper Steak Recipe

Bymia larkspur October 18, 2025October 18, 2025

Introduction

This Crock Pot Pepper Steak is a comforting and flavorful dish made easy with slow cooking. Tender beef stew meat simmers with sweet bell peppers in a rich tomato and beef broth gravy. Perfect for a hands-off dinner that tastes homemade and satisfying.

The image shows a close-up of a cooked dish inside a black container, filled with chunks of brown ground meat mixed with colorful vegetables such as orange carrot pieces, white onion chunks, and small red and green pepper bits, all covered in a thick, glossy brown sauce that coats the ingredients evenly, creating a rich and hearty texture. The dish appears moist and stewy, with the vegetables and meat blending well together in the sauce. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

16 oz beef stew meat
2 each bell peppers
1 tbsp vegetable oil
3 tbsp Worcestershire sauce
1 tsp minced garlic
1 can beef broth
1 can stewed tomatoes
1 tsp seasoned salt
1 tbsp all-purpose flour

Instructions

Step 1: In a large bowl, combine the all-purpose flour and seasoned salt. Coat the beef stew meat evenly with this mixture.
Step 2: Heat vegetable oil in a skillet over medium-high heat. Add the coated meat, minced garlic, and bell peppers sliced into strips. Cook until the meat starts to brown.
Step 3: Transfer the browned meat and peppers to a lined slow cooker, leaving the oil and juices in the skillet.
Step 4: In the same skillet, add the stewed tomatoes with juice and the can of beef broth to the remaining oil. Gradually stir in flour until the mixture thickens into a gravy.
Step 5: Pour the gravy over the meat and peppers in the slow cooker. Cover and cook on low for 8 hours.

Tips & Variations

Use a mix of colorful bell peppers for a vibrant presentation and balanced sweetness.
Add sliced onions or mushrooms to the skillet for extra flavor and texture.
For a thicker sauce, stir in an additional tablespoon of flour during the gravy step or thicken after cooking by simmering uncovered.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. The stew may thicken when chilled; add a little beef broth or water to loosen before reheating.

How to Serve

A close-up view of a rich brown stew in a black slow cooker, showing chunks of browned ground meat mixed with large soft pieces of onion in pale yellow and translucent white, diced bell peppers in bright orange and red, and small pieces of green pepper. The stew is thick with a glossy, slightly oily brown sauce that coats all the ingredients, with visible seasoning specks throughout. The surface beneath the pot is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef for this recipe?

Yes, you can substitute beef chuck or sirloin cut for stew meat. Just make sure to cut the beef into bite-sized pieces for even cooking.

Can I make this recipe on the stove instead of a slow cooker?

Absolutely! Brown the meat and peppers as directed, then simmer everything together in a covered pot on low heat for about 1.5 to 2 hours until the beef is tender and the sauce has thickened.