Slow Cooker Pepper Steak II: A Flavorful and Effortless Meal

Pepper steak is a classic comfort food dish, and making it in a slow cooker takes all the effort out of it. This recipe, “Slow Cooker Pepper Steak II,” builds upon traditional recipes by incorporating a few extra steps to deepen the flavor and create an even more satisfying meal. This dish is perfect for busy weeknights, potlucks, or any time you want a hearty and delicious meal with minimal hands-on time. Let’s dive into the recipe and explore why this version stands out.

Why Choose Slow Cooker Pepper Steak II?

While there are countless pepper steak recipes available, this particular one offers several advantages:

* **Enhanced Flavor:** This recipe incorporates browning the steak and vegetables before adding them to the slow cooker. This crucial step develops a richer, more complex flavor profile that you simply can’t achieve without it.
* **Tender Steak:** The slow cooking process breaks down the tough fibers in the steak, resulting in incredibly tender and juicy beef.
* **Effortless Preparation:** Once the initial browning is complete, the slow cooker does all the work. Simply set it and forget it, allowing you to focus on other tasks.
* **Versatile:** This dish pairs well with a variety of sides, making it a flexible option for any meal.
* **Freezer-Friendly:** Leftovers can be easily frozen for a quick and convenient meal later on.

Ingredients You’ll Need

Before you begin, gather the following ingredients:

* **Steak:** 2 pounds of beef chuck steak, cut into 1-inch cubes. Chuck steak is ideal for slow cooking as it becomes incredibly tender. Other suitable cuts include round steak or sirloin tip, but chuck is generally the most cost-effective and flavorful option.
* **Bell Peppers:** 2 large bell peppers (red, green, yellow, or orange), stemmed, seeded, and cut into strips. A mix of colors adds visual appeal and a variety of subtle flavors.
* **Onion:** 1 large yellow onion, sliced.
* **Garlic:** 4 cloves garlic, minced.
* **Beef Broth:** 2 cups beef broth. Low-sodium broth allows you to control the salt content of the dish.
* **Soy Sauce:** 1/4 cup soy sauce. This adds umami and saltiness to the sauce. Use low-sodium soy sauce if desired.
* **Tomato Paste:** 2 tablespoons tomato paste. This adds richness and depth of flavor to the sauce.
* **Worcestershire Sauce:** 1 tablespoon Worcestershire sauce. This adds a savory and tangy element.
* **Brown Sugar:** 1 tablespoon brown sugar. This balances the acidity of the tomatoes and adds a subtle sweetness.
* **Cornstarch:** 2 tablespoons cornstarch, mixed with 2 tablespoons cold water (for thickening).
* **Olive Oil:** 2 tablespoons olive oil, for browning.
* **Salt and Pepper:** To taste.
* **Optional Garnishes:** Chopped fresh parsley or green onions, for garnish.

Equipment

You’ll need the following equipment:

* **Slow Cooker:** A 6-quart or larger slow cooker is recommended.
* **Large Skillet:** For browning the steak and vegetables.
* **Mixing Bowl:** For tossing the steak with salt and pepper.
* **Measuring Cups and Spoons**
* **Knife and Cutting Board**

Step-by-Step Instructions

Follow these detailed instructions to create the perfect Slow Cooker Pepper Steak II:

**Step 1: Prepare the Steak**

1. Cut the chuck steak into 1-inch cubes. Pat the steak dry with paper towels. This helps it brown properly.
2. In a large mixing bowl, toss the steak cubes with salt and pepper to taste. Be generous with the seasoning, as this will be the primary flavor for the steak.

**Step 2: Brown the Steak**

1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Make sure the skillet is hot before adding the steak; this will help create a good sear.
2. Add the steak to the skillet in batches, being careful not to overcrowd the pan. Overcrowding will lower the temperature of the skillet and prevent the steak from browning properly. Brown the steak on all sides until it’s nicely seared. This should take about 2-3 minutes per side.
3. Remove the browned steak from the skillet and set it aside in the slow cooker.

**Step 3: Sauté the Vegetables**

1. Add the remaining 1 tablespoon of olive oil to the same skillet. Reduce the heat to medium.
2. Add the sliced onion and cook until softened and translucent, about 5-7 minutes. Stir occasionally to prevent burning.
3. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic, as it will become bitter.
4. Add the bell pepper strips to the skillet and cook until slightly softened, about 5-7 minutes. Stir occasionally.
5. Season the vegetables with a pinch of salt and pepper.
6. Transfer the sautéed vegetables to the slow cooker, on top of the steak.

**Step 4: Prepare the Sauce**

1. In a medium bowl, whisk together the beef broth, soy sauce, tomato paste, Worcestershire sauce, and brown sugar until well combined. Make sure there are no lumps of tomato paste.
2. Pour the sauce over the steak and vegetables in the slow cooker.

**Step 5: Slow Cook**

1. Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. The steak should be very tender and easily shredded with a fork.

**Step 6: Thicken the Sauce (Optional)**

1. In a small bowl, whisk together the cornstarch and cold water until smooth. This creates a slurry.
2. During the last 30 minutes of cooking, stir the cornstarch slurry into the slow cooker. Increase the heat to high and cook until the sauce has thickened to your desired consistency. This usually takes about 15-30 minutes. If you prefer a thinner sauce, you can skip this step.

**Step 7: Serve**

1. Serve the Slow Cooker Pepper Steak II hot over rice, mashed potatoes, noodles, or cauliflower rice for a low-carb option.
2. Garnish with chopped fresh parsley or green onions, if desired.

Tips for Success

* **Don’t Skip the Browning:** Browning the steak and vegetables is crucial for developing a rich and flavorful sauce. It’s worth the extra effort.
* **Use the Right Cut of Steak:** Chuck steak is the best choice for slow cooking, as it becomes incredibly tender. Avoid using leaner cuts like sirloin, as they can become dry and tough.
* **Don’t Overcrowd the Skillet:** When browning the steak, work in batches to avoid overcrowding the skillet. Overcrowding will lower the temperature and prevent the steak from browning properly.
* **Adjust Cooking Time:** Slow cookers can vary in temperature, so adjust the cooking time accordingly. The steak should be very tender and easily shredded with a fork when it’s done.
* **Control the Salt:** Use low-sodium beef broth and soy sauce to control the salt content of the dish. You can always add more salt to taste.
* **Add More Vegetables:** Feel free to add other vegetables to the slow cooker, such as mushrooms, carrots, or celery. Just be sure to adjust the cooking time accordingly.
* **Spice it Up:** For a spicier dish, add a pinch of red pepper flakes or a dash of hot sauce to the sauce.

Serving Suggestions

Slow Cooker Pepper Steak II is a versatile dish that can be served with a variety of sides:

* **Rice:** Serve over white rice, brown rice, or jasmine rice.
* **Mashed Potatoes:** Creamy mashed potatoes are a classic pairing.
* **Noodles:** Egg noodles or wide noodles are a great option.
* **Cauliflower Rice:** For a low-carb alternative, serve over cauliflower rice.
* **Quinoa:** A healthy and protein-packed side.
* **Polenta:** Creamy polenta is a delicious and comforting side.
* **Crusty Bread:** Serve with crusty bread for soaking up the delicious sauce.

Variations

Here are a few variations you can try to customize this recipe to your liking:

* **Spicy Pepper Steak:** Add a pinch of red pepper flakes or a dash of hot sauce to the sauce for a spicier kick.
* **Mushroom Pepper Steak:** Add 8 ounces of sliced mushrooms to the slow cooker along with the other vegetables.
* **Sweet and Sour Pepper Steak:** Add 1/4 cup of pineapple chunks and 2 tablespoons of rice vinegar to the sauce for a sweet and sour twist.
* **Healthier Pepper Steak:** Use lean beef, low-sodium broth, and cauliflower rice for a healthier version.
* **Instant Pot Pepper Steak:** This recipe can easily be adapted for the Instant Pot. Brown the steak and vegetables using the sauté function, then add the remaining ingredients. Cook on high pressure for 25-30 minutes, followed by a natural pressure release for 10 minutes.

Storage and Reheating Instructions

* **Storage:** Leftover Slow Cooker Pepper Steak II can be stored in an airtight container in the refrigerator for up to 3-4 days.
* **Freezing:** For longer storage, freeze the pepper steak in an airtight container for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
* **Reheating:** Reheat the pepper steak in a saucepan over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave.

Nutritional Information (Approximate)

* Calories: 450-550 per serving (depending on serving size and ingredients)
* Protein: 35-45 grams
* Fat: 20-30 grams
* Carbohydrates: 20-30 grams

Conclusion

Slow Cooker Pepper Steak II is a flavorful, easy, and satisfying meal that’s perfect for any occasion. By taking the time to brown the steak and vegetables, you’ll create a dish with a depth of flavor that’s simply unmatched. So, gather your ingredients, dust off your slow cooker, and get ready to enjoy a truly delicious and effortless meal. This recipe is a surefire way to impress your family and friends without spending hours in the kitchen. Enjoy!