I can still smell it now. The first time I made this slow cooker pepper steak, the whole house seemed to wake up. The peppers softened and the garlic browned in the pan before it even hit the cooker. The soft clink of the wooden spoon, the slow hiss as the lid went on, that cozy promise of dinner later filled the kitchen.
I write from a small family kitchen where most weeknights need to be doable and comforting. If you like to let your slow cooker do the heavy lifting while you handle homework and bedtime, you might also enjoy my take on slow cooker chocolate covered nuts for an easy dessert after dinner.
This recipe is straightforward, forgiving, and built to welcome busy families. Read on and I will walk you through each step like I am standing with you at the counter.
Why this works
Slow cooking turns tougher cuts of beef into tender, juicy bites without constant attention. The peppers and onions break down and add natural sweetness. Garlic and a concentrated sauce bring depth and a savory finish.
This dish saves time on hectic evenings. Prep takes less than 15 minutes. Then the slow cooker does the rest while you pick up kids, fold laundry, or take a short walk.
I make this for family gatherings because it scales well. A single slow cooker can feed a crowd, and leftovers taste even better the next day when flavors have had a chance to marry. For quick shopping and pantry solutions, I like to pair this with ideas from quick Trader Joe’s meal ideas when time is really tight.
Process Overview
“This is where the magic happens—when the aroma fills the kitchen.”
I brown the meat quickly to add color, but you can skip that if you are in a rush. Once the meat, peppers, onions, garlic, and concentrated sauce meet in the crock pot, the slow, low heat gently breaks down connective tissue in the beef. The concentrated sauce keeps the dish rich without watering it down.
Small steps of prep turn into big reward at dinner. Use this time to set the table, pack school lunches for the next day, or tell stories with the kids about their day. If you want to refine your stovetop technique for beef before slow cooking, you can borrow simple ideas from my simple steak techniques guide.
Ingredients
I write the ingredient list below with small tips I use at home. These suggestions help you get great flavor without being fussy.
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Beef stew meat, 2 pounds.
- Tip: Choose beef with some marbling. It becomes very tender over time. If you prefer, use a chuck roast cut into pieces.
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Bell peppers, 3 to 4 large peppers (use a mix of red, green, and yellow).
- Tip: Slice them about 1/2 inch thick. Mixed colors give a brighter plate and slightly different sweetness.
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Onions, 2 medium, sliced.
- Tip: Sweet onions mellow nicely in the slow cooker. If you like a bit more bite, use one yellow and one red.
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Garlic, 3 to 4 cloves, minced.
- Tip: Add the garlic early so the heat can coax out its sweetness. If you forget, a little garlic powder works in a pinch.
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Concentrated sauce, 3/4 to 1 cup total.
- Tip: I use a mix of beef broth, soy sauce, a touch of brown sugar, and a tablespoon of cornstarch dissolved in cold water to thicken near the end. Adjust soy sauce for salt preference.
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Salt and pepper to taste.
- Tip: Season at the start and check again at the end. Slow cooking can concentrate flavors and may need a final balance.
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Optional: 1 tablespoon Worcestershire sauce, 1 teaspoon smoked paprika, and a splash of rice vinegar for brightness.
- Tip: These add a rounded depth. Add vinegar at the end for a fresh lift.
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Optional thickener: 1 to 2 tablespoons cornstarch mixed with 2 tablespoons cold water.
- Tip: Stir this into the sauce in the last 15 minutes on high or at the end on low to thicken.
For more flavor-building ideas, I often borrow marinade inspiration from my marinade ideas post when I want an Asian-leaning flavor profile.
Directions
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Place the beef stew meat in the slow cooker.
- Encouraging note: Use a roomy slow cooker so the meat and vegetables sit in a single layer when possible. If you need to brown the meat first, do it quickly for extra color.
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Add sliced bell peppers, chopped onions, minced garlic, and concentrated sauce.
- Encouraging note: Layering matters less than loving the process. If you toss them together, the cooker will still do its work and you will have a delicious meal.
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Stir to combine.
- Encouraging note: Give it one good stir to make sure the sauce reaches all the pieces. Taste the sauce now if you can for salt and sweetness balance.
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Cover and set the slow cooker to low for 6-8 hours or high for 3-4 hours.
- Encouraging note: Low is the gentler option and helps the beef become fork tender. High works when you need dinner sooner and still gives good results. Let the slow cooker do the patient work.
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Once done, serve hot.
- Encouraging note: Fluff the peppers and onions over the meat, thicken the sauce if needed, and call everyone to the table. This meal warms hearts and tummies.
If you want to master slicing after the meat rests, review my tips on the best way to slice steak. Slicing across the grain makes each bite more tender.
Serving
Family-style warmth
Set this dish in the middle of the table with a big bowl of cooked rice or buttered egg noodles. Let everyone spoon their portion and add a little of the rich sauce. Kids love the sweet peppers and tender beef, and adults appreciate the low-fuss presentation.
Serve with a simple side salad or steamed green beans for color and freshness. For a heartier meal, pair with mashed potatoes or roasted sweet potatoes.
If you have picky eaters, let them add sauce to their liking. Place extra sliced peppers on the side for those who want more veggies.
Storage
Leftovers will keep well and often taste better the next day.
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheat: Warm gently on the stove over medium-low heat, stirring often. Add a splash of broth or water if the sauce thickened too much. You can also microwave in short intervals, stirring between, until heated through.
Label containers with the date to keep track. If you freeze portions for lunches, use individual containers so reheating is quick and even.
Kitchen Notes
- Use frozen sliced peppers if fresh peppers are out of season. They save prep time and still give flavor.
- Brown the beef only if you have the extra 5 to 10 minutes. It adds color but is optional.
- Thickening tip: Mix cornstarch with cold water, stir into the hot sauce near the end, and let it cook for 10 to 15 minutes.
- Slow cooker size matters. A 6-quart cooker works well for 2 pounds of meat and vegetables.
- Taste at the end. A splash of vinegar or a pinch of sugar can balance the sauce to your family’s liking.
Variations
- For picky eaters: Remove seeds from peppers and cut into smaller strips. Serve sauce on the side for dipping. Use mild seasonings and less garlic until you know their preference.
- Low-carb option: Serve over cauliflower rice or zoodles instead of rice or noodles.
- Gluten-free: Use tamari instead of soy sauce and ensure your broth is gluten-free.
- Spicier version: Add 1/2 teaspoon crushed red pepper flakes or a sliced jalapeno to the mix.
- Vegetarian swap: Use firm marinated tofu or seared portobello mushrooms instead of beef. Increase cooking time slightly if using root vegetables.
FAQ
Q: Can I use a different cut of beef?
A: Yes. Chuck roast cut into chunks works beautifully. Look for cuts with some fat or connective tissue. They break down into tender bites with slow cooking.
Q: Do I need to brown the meat first?
A: No. Browning adds color and flavor but is optional. If you are short on time, add the raw meat directly to the slow cooker and adjust seasoning at the end.
Q: How can I thicken the sauce without cornstarch?
A: Reduce the sauce by removing the lid and cooking on high for 15 to 30 minutes. You can also whisk in a small amount of tomato paste for body and flavor.
Q: Is this freezer-friendly?
A: Yes. Cool completely, transfer to freezer-safe containers, and freeze for up to 3 months. Thaw overnight before reheating.
Q: Can I make this in an Instant Pot?
A: You can. Use the sauté function to brown quickly, then pressure cook on high for 25 to 30 minutes. Finish with a quick release and thicken the sauce if needed.
Conclusion
I hope this easy slow cooker pepper steak becomes a weekday favorite in your home. It gives you comforting flavor, minimal hands-on time, and happy leftovers for busy family dinners. If you want a simple classic recipe to compare, see this version from Easy Slow Cooker Pepper Steak – Aunt Bee’s Recipes. For another take with an Asian twist, I recommend reading Slow Cooker Pepper Steak – Taste and Tell for inspiration.
Warmly,
Lily
Slow Cooker Pepper Steak
Ingredients
Meat and Vegetables
- 2 pounds Beef stew meat Choose beef with some marbling for tenderness.
- 3-4 large Bell peppers (mixed colors) Slice about 1/2 inch thick for better cooking.
- 2 medium Onions, sliced Sweet onions mellow nicely during cooking.
- 3-4 cloves Garlic, minced Add early for sweetness; garlic powder can be used in a pinch.
Sauce Ingredients
- 3/4 to 1 cup Concentrated sauce (beef broth, soy sauce, brown sugar, cornstarch) Adjust soy sauce for salt preference.
- to taste Salt and pepper Season at the start and adjust at the end.
- 1 tablespoon Worcestershire sauce Optional for added depth.
- 1 teaspoon Smoked paprika Optional for additional flavor.
- 1 tablespoon Rice vinegar Optional; add at the end for brightness.
Thickener (optional)
- 1-2 tablespoons Cornstarch mixed with cold water Stir into sauce in last 15 minutes to thicken.
Instructions
Preparation
- Place the beef stew meat in the slow cooker.
- Add sliced bell peppers, chopped onions, minced garlic, and concentrated sauce.
- Stir to combine and taste the sauce for salt and sweetness balance.
Cooking
- Cover and set the slow cooker to low for 6-8 hours or high for 3-4 hours.
- Once done, serve hot with sauces fluffed over the meat.