Slow cooker pepper steak
Get ready for a flavorful slow cooker pepper steak made with little preparation. It combines tender beef, colorful pepper, and savory sauce.
Servings (Adjustable):
Calories: 300kcal
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Ingredients
- ½ pound steak cubed (round, flank or sirloin)
- 1 red bell pepper sliced
- 1 onion sliced
- ⅛ teaspoon cumin powder
- 1 tablespoon tomato paste
- 1 cup unsalted beef stock or water
- 2 bay leaves
- 2 fresh thyme brunches (about ½ teaspoon dried), plus extra for garnish
- Salt and black pepper to 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.
To thin the sauce, add a slash of more stock or water.
Nutrition
Calories: 300kcal | Carbohydrates: 13g | Protein: 27g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 69mg | Sodium: 127mg | Potassium: 840mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2201IU | Vitamin C: 88mg | Calcium: 55mg | Iron: 4mg
