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Crockpot Beef Pepper Steak: Quick Weeknight Dinner

Crockpot Beef Pepper Steak

Tender braising steak slow-cooked with colorful bell peppers in a rich, savory sauce. A comforting and easy one-pot meal that fills your kitchen with incredible aroma.
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Prep Time 15 minutes
Cook Time 6 hours 10 minutes
Total Time 6 hours 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 700 g braising steak cut into thin strips
  • 2 tbsp plain flour
  • 1 tsp black pepper
  • 1 tsp salt
  • 2 tbsp vegetable oil
  • 1 large onion sliced
  • 3 cloves garlic minced
  • 2 red bell peppers sliced into strips
  • 2 green bell peppers sliced into strips
  • 400 ml beef stock
  • 2 tbsp tomato purée
  • 2 tbsp soy sauce
  • 1 tbsp Worcestershire sauce ensure it’s halal-certified
  • 1 tsp smoked paprika
  • 1 tsp dried thyme
  • 2 tbsp cornflour mixed with 3 tbsp cold water slurry

Method
 

  1. Sear the beef: In a large frying pan, heat the vegetable oil over a high heat. Toss the beef strips in the flour, salt, and pepper until well coated. Working in batches, add the beef to the hot pan. You should hear a satisfying sizzle. Cook for 2-3 minutes per side until the beef is a deep, rich brown colour. The flour will create a lovely crust. Do not overcrowd the pan, or the beef will steam rather than brown.
  2. Sweat the aromatics: Reduce the heat to medium. Add the sliced onion to the same pan. Cook for 3-4 minutes, stirring occasionally, until the onion turns translucent and softens. You’ll notice the smell become sweet and savoury. Add the minced garlic and cook for another 30 seconds until fragrant.
  3. Build the sauce: Pour the beef stock into the pan, scraping the bottom with a wooden spoon to lift any browned bits. This is where all the flavour lives. Stir in the tomato purée, soy sauce, Worcestershire sauce, smoked paprika, and dried thyme. Bring the mixture to a gentle simmer. The colour should turn a deep, inviting red-brown.
  4. Combine in the slow cooker: Transfer the browned beef to the crockpot. Pour the hot sauce and onion mixture over the beef. Add the sliced red and green bell peppers on top. Do not stir them in yet; leaving them on top helps them stay slightly firm during cooking.
  5. Slow cook: Cover the crockpot with the lid. Cook on low for 6 hours or on high for 4 hours. After 3 hours on low, the beef should be tender enough to pull apart with a fork. The peppers will have softened but still hold their shape. The kitchen will smell absolutely incredible.
  6. Thicken the sauce: About 20 minutes before serving, remove the lid. Stir the cornflour slurry until smooth, then pour it into the crockpot while stirring gently. You’ll see the sauce begin to thicken almost immediately, turning glossy and coating the back of a spoon. Let it cook uncovered for the final 15-20 minutes to reach your desired consistency.
  7. Rest and serve: Turn off the slow cooker. Let the beef pepper steak sit for 5 minutes before serving. This allows the sauce to settle and the flavours to meld. The texture should be velvety and rich.

Notes

For best results, do not overcrowd the pan when searing the beef. Ensure Worcestershire sauce is halal-certified if required. The peppers are placed on top of the beef in the slow cooker to retain some texture.