Best-Ever Pepper Steak

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:

1. In a large bowl, mix together the flour and season salt, then coat the meat in the mixture.
2. 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.
3. Remove the meat and peppers from the skillet to a lined slow cooker, leaving the grease behind.
4. In the skillet where we cooked the meat, add the stewed tomatoes with juice, and 1 can of beef broth to the oil.
5. Add the flour gradually while stirring until you make a gravy, then pour it over the meat in the slow cooker.
6. 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