Get ready for a flavorful slow cooker pepper steak made with little preparation. It combines tender beef, colorful pepper, and savory sauce.
Prep Time10 minutesmins
Cook Time4 hourshrs
Total Time4 hourshrs10 minutesmins
Course: Main Course
Cuisine: American
Diet: Gluten Free
Servings (Adjustable): 2
Calories: 300kcal
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Ingredients
½poundsteakcubed (round, flank or sirloin)
1red bell peppersliced
1onionsliced
⅛teaspooncumin powder
1tablespoontomato paste
1cupunsalted beef stock or water
2bay leaves
2fresh thyme brunchesplus extra for serving to taste
Salt and black pepperto taste
Instructions
Spread the onions and bell pepper slices over the bottom of your slow cooker.
Lay cubed steak over the vegetables.
In a medium bowl, mix together the cumin powder, tomato paste with salt, pepper and beef stock, or water. Taste before adding salt if your beef stock is salted.
Pour sauce over the beef and vegetables in the slow cooker. Add the bay leaves and thyme brunches.
Cook, covered, on low-setting 4 to 6 hours, or until beef cubes are tender. Check every hour. Add a splash of more stock or water if sauce reduced too much. Test seasoning during the last hour.
Remove thyme brunches and bay leaves.
Sprinkle extra fresh thyme leaves and serve, pouring the gravy on top of the steak cubes.
Notes
To thicken the sauce, mix ½ teaspoon of cornstarch with 1 teaspoon of water and pour over the sauce, stir well. To thin the sauce, add a slash of more stock or water.