It’s a wonderful meal for a weeknight or anytime. I cooked it overnight, refrigerated it and then reheated it. It was served for a small gathering of friends and everyone really enjoyed it. The broth added enough sodium for my taste, so I left out the extra salt. There was no need to add cornstarch as the broth was thick and rich. This will be a repeat.”
“It was surprisingly tasty! With so few ingredients, I was amazed at the result. The steak was good and tender and actually reminded me of something my mother had experienced together as a child. OMG, it brought back wonderful memories. I think Mom called it ‘Swiss Bliss’… It’s delicious. Thank you for sharing a great crockpot recipe. I’ll definitely do it again. It was wonderful. ~V”
Ingredients:
- 16 oz of beef stew meat.
- 2 bell peppers (red and green).
- 1 tablespoon vegetable oil.
- 3 tablespoons Worcestershire sauce.
- 1 teaspoon minced garlic.
- 1 can beef broth.
- 1 can stewed tomatoes.
- 1 teaspoon season salt.
- 1 tablespoon all-purpose flour.
Instructions:
- In a large bowl, mix together the flour and season salt, then coat the meat in the mixture.
- In a skillet, heat the oil, add in the meat, minced garlic, and bell peppers (cut into strips), and cook until the meat starts to brown.
- Remove the meat and peppers from the skillet to a lined slow cooker, leaving the grease behind.
- In the skillet where we cooked the meat, add the stewed tomatoes with juice, and 1 can of beef broth to the oil.
- Add the flour gradually while stirring until you make a gravy, then pour it over the meat in the slow cooker.
- Cook covered on low for 8 hours.
Simple, easy, and rich in flavors! This slow-cooked pepper steak is so delicious. It’s a delightful change of pace for any occasion. Let me know if you love it