I posted on Instagram a few weeks ago a photo of my old slow cooker filled up and ready to go by 9 am. The caption read, “I once read a woman describe that when she was able to get dinner in the crockpot before lunch, she couldn’t have been more proud of her productivity than if she’s performed open heart surgery on someone.”
Isn’t that the truth? 🙂
It is a good feeling.
Slow Cooker Pepper Steak is one of our family’s favorite meals. Mr. B. can barely keep his hands off the lid until the proper time! I hope your family loves this meal, too. Plus, it keeps the stove off and the kitchen from getting any hotter than it already is with this crazy warm summer weather.
Slow Cooker Pepper Steak
Author: Happy Home Fairy
Ingredients
- 2 lbs beef sirloin, cut into bite-sized strips
- ½ cup onion, chopped
- 2-3 peppers, thinly sliced
- Garlic powder, to taste
- 1 cube beef bouillon
- 1 T cornstarch
- ¼ cup hot water
- 14-oz can stewed tomatoes
- 3 T soy sauce
- 1 tsp sugar
- 1 tsp salt
Instructions
- Sprinkle beef with garlic powder and brown in oil over medium heat. Transfer to slow cooker.
- Mix together bouillon cube and hot water until dissolved. Stir in cornstarch until dissolved. Pour over beef mixture.Stir in remaining ingredients.
- Cover and cook on LOW setting for 6-8 hours, or on HIGH for 3-4 hours.
- Serve over rice or couscous.
Enjoy!
Joyfully,
Julie 🙂
Delicious, Colorful, and Easy with tender meat! I made minor changes in the ingredients using 2 garlic cloves, low-sodium soy sauce, and eliminating the 1 tsp salt. I also doubled the sauce (using a can of no salt diced tomatoes since I didn’t have a second can of stewed tomatoes) based on comments from an almost identical recipe on the Allrecipes site. Yes, I’m obviously trying to reduce the sodium (both soy sauce and bouillon are high in sodium), and it was still delicious. Of course, one can easily stir some salt into their serving if desired. I added 1/4 tsp cayenne pepper with the doubled sauce ingredients for a little kick…but I didn’t really notice it. It was tasty without the kick, but I know some folks like my husband prefer it. I’m also not sure one needs to double the sauce unless you really like things with a lot of sauce. While not necessary, if one likes less cooked peppers, add them later after the meat/sauce had cooked for a while. Thank you for posting a keeper recipe in my house! Yum!