Crock Pot recipes have become very popular in the last few years. It makes sense, as crock pots and slow cookers are very easy to operate. It might take some time, but virtually no effort. Thus you’ll have your lunch or dinner ready in a few simple steps. This crock pot pepper steak recipe is packed with flavor and really easy to make. It works well with a simple side of rice, which can also be made in a slow cooker or instant pot. If you’re having a busy day or simply don’t want to spend any time in the kitchen, you can use this easy recipe for a quick dinner.
How do I make pepper steak in a crock pot with thick sauce? If you want your sauce to be thicker, you can make it so. Combine a tablespoon of cornstarch with 1/4 cup of cold water and mix. One hour before the meat is ready, stir the mixture into the crockpot and turn it up to high. Let it cook for the remaining hour. The sauce will be thicker.
How do I keep the peppers soft in my crock pot pepper steak? If you’re going to keep the peppers in the crock pot for the whole 8 hours, they might turn to mush. Some people like that, though you might be different. To keep them firm, don’t put them into the crock pot until the last hour. Then, let them cook with the meat for an hour on low.
INGREDIENTS
16 oz of beef stew meat.
2 of each bell peppers.
1 vegetable oil.
3 tbsp. Of Worcestershire sauce.
1 tsp of minced garlic.
1 can of beef broth.
1 can of stewed tomatoes.
1 season salt.
1 all-purpose flour
INSTRUCTIONS
In a large bowl, mix together the flour and season salt then coat the meat in the mixture.
In a skillet, heat the oil, add in the meat, minced garlic, bell peppers (cut into strips) and cook until the meat starts to brown.
Remove the meat and peppers from the skillet to a lined slow cooker leaving the grease behind.
In the skillet where we cooked the meat, add the stewed tomatoes with juice, and 1 can of beef broth to the oil.
Add the flour gradually while stirring until you make a gravy then pour it over the meat in the slow cooker.
Cover, and cook on High for 3 to 4 hours, or on Low for 6 to 8 hours.
NUTRITION
protein: 28.2g 56 % carbohydrates: 11.7g 4 % dietary fiber: 1.9g 8 % sugars: 5.3g fat: 15.8g 24 % saturated fat: 4.5g 22 % cholesterol: 65.4mg 22 % vitamin a iu: 445.2IU 9 % niacin equivalents: 11.2mg 86 % vitamin b6: 0.7mg 45 % vitamin c: 47.6mg 79 % folate: 25mcg 6 % calcium: 53.1mg 5 % iron: 3.1mg 17 % magnesium: 41.4mg 15 % potassium: 609.2mg 17 % sodium: 1188.6mg 48 % thiamin: 0.1mg 14 % calories from fat: 141.8