I made this for a quick dinner earlier this week so I thought I’d share it with you. This is a perfect make-ahead meal. It’s simple, wonderful and colorful. We like it over long grain wild rice, but any old will do!
Depending on your day, you can wait and add the red and green peppers during the last hour of cooking it so that the peppers stay crisp, or you can add them at the beginning, which is what I did when I made this earlier.
Slow Cooker Pepper Steak
- 1 package of Clover Meadows Beef’s grass fed beef kabob or stew meat. You can also use sirloin steak and cut into 2 inch strips
- 1 cup beef bullion
- 2 Tbsp cornstarch
- ¼ cup hot water
- ½ cup onion chopped
- 2 large green peppers chopped
- 1 large red pepper chopped
- 1 can stewed tomatoes with liquid 14.5 ounces
- 4 Tbsp soy sauce
- 1 tsp Worcestershire sauce
- 1 tsp brown sugar
- 1 tsp salt
- Garlic powder to taste
- Sprinkle beef with garlic powder. Transfer to a slow cooker.
- Mix bouillon cube with hot water until dissolved, then mix in cornstarch until dissolved. Pour into the slow cooker with meat. Add onion, stewed tomatoes, soy sauce, Worcestershire sauce, brown sugar, and salt on top of the meat.
- Cover and cook in your crock pot on high for 3 to 4 hours, or on Low for 6 to 8 hours.
- Approximately 1 hour before you're ready to eat, add the green and red peppers. If you're short on time, you can add the peppers to the mixture at the beginning of the day, but they'll be mushy if you do. If you want crisp peppers, add them just before you plan to eat.