Crock-Pot Pepper Steak–Inspired Beef Stew

Introduction

This hearty beef stew is a comforting twist on classic pepper steak, slow-cooked to perfection. Tender chunks of beef mingle with colorful bell peppers, potatoes, and onions in a savory, slightly tangy sauce. It’s perfect for cozy dinners, meal prep, or anytime you crave a warm, satisfying meal.

Ingredients

• 2 lbs (900g) beef stew meat, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 3 bell peppers (red, yellow, green), chopped
• 4 medium potatoes, peeled and cubed
• 3 large carrots, sliced
• 2 cups beef broth
• 1/4 cup soy sauce
• 2 tbsp Worcestershire sauce
• 1 tbsp tomato paste
• 1 tsp smoked paprika
• 1/2 tsp black pepper
• 1/2 tsp salt (adjust to taste)
• 1/2 tsp dried thyme
• 1/2 tsp dried oregano
• 2 tbsp cornstarch (optional, for thickening)
• 2 tbsp water (optional, for thickening)
• Fresh parsley, chopped (for garnish)

Instructions

1. Brown the beef:
   In a large skillet, heat olive oil over medium-high heat. Add beef cubes in batches and brown on all sides. Transfer browned beef to the slow cooker.
2. Sauté aromatics:
   In the same skillet, add onions and garlic. Cook 2–3 minutes until fragrant and slightly softened. Transfer to the slow cooker.
3. Add vegetables:
   Add bell peppers, potatoes, and carrots to the slow cooker.
4. Mix the sauce:
   In a small bowl, whisk together beef broth, soy sauce, Worcestershire sauce, tomato paste, smoked paprika, black pepper, salt, thyme, and oregano. Pour over beef and vegetables.
5. Cook:
   Cover and cook on low for 6–8 hours or high for 3–4 hours, until beef is tender and vegetables are cooked through.
6. Optional thickening:
   If you prefer a thicker stew, mix cornstarch and water in a small bowl. Stir into the stew 15–20 minutes before serving.
7. Serve:
   Garnish with fresh parsley and serve hot with crusty bread or over rice.

Tips

• For extra flavor, brown the beef in batches to avoid overcrowding the pan.
• Bell peppers add sweetness and color—feel free to mix varieties.
• Leftovers taste even better the next day as flavors meld.

FAQs

Q1: Can I make this on the stovetop instead of a slow cooker?
Yes! Brown the beef and sauté vegetables, then simmer in broth and seasonings for 1.5–2 hours until beef is tender.

Q2: Can I use other vegetables?
Absolutely! Mushrooms, celery, or parsnips all work well.

Q3: Can I use a different cut of beef?
Chuck roast or stew beef works best because they become tender during slow cooking. Avoid lean cuts—they may dry out.