Easy Slow Cooker Pepper Steak Recipe
A rich, savory beef and bell pepper stew cooked low and slow for maximum tenderness. Perfect served over fluffy white rice.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 20 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American-Asian Fusion
Ingredients
Scale
- 3 lbs beef chuck roast, cut into 1-inch cubes
- 3 large bell peppers, sliced into strips
- 2 cups beef broth
- 1/4 cup soy sauce
- 4 cloves garlic, minced
- 2 tbsp cornstarch
- 2 tbsp vegetable oil
- 1 tsp black pepper
Instructions
- Heat oil in a skillet over high heat and brown beef cubes on all sides.
- Transfer beef and sliced peppers to the slow cooker.
- Whisk beef broth, soy sauce, and minced garlic together, then pour over the beef.
- Cover and cook on Low for 7-8 hours.
- Mix cornstarch with 2 tbsp cold water to make a slurry.
- Stir slurry into the slow cooker 30 minutes before serving and stir occasionally until thickened.