PEPPER STEAK IN A CROCK POT

by Sheryl

This dish is best served with steamed rice. I made this yesterday because I had plenty of time to prepare. I woke up around 6 in the morning and I remembered this dish. I was watching a cooking show the night before and this got my attention. The simplicity of the ingredients blew my mind off. It also involved my favorite ingredient ever, bell pepper! I add a lot of onions too. It complements the flavor of the dish. I recommend you add onions as well. Have fun!

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

HOW TO MAKE PEPPER STEAK IN A CROCKPOT

Step 1: Put meat in a large bowl. Add flour and salt then mix with your hands until the meat is completely coated.

Step 2: Place a skillet on the stove and pour oil. Once oil is hot, add chopped garlic and meat. Saute until meat color turns brown then add the chopped bell peppers and Worcestershire sauce. Saute for another minute or until bell peppers appear to be cooked. Turn the heat off.

Step 3: Transfer the meat and bell pepper mixture into the slow cooker. Do not include the excess oil from the meat.

Step 4: To make the gravy, pour in 1 can of beef broth and stewed tomatoes including the juice in the skillet with the excess grease where you cooked the meat. Bring to a boil.

Step 5: Once boiling, add a little amount of flour at a time until you achieve your desired thickness of the gravy. Stir constantly to prevent the flour from forming. Turn off the heat.

Step 6: Pour the gravy over the meat until fully covered.

Step 7: Cover the slow cooker and cook to perfection for 8 hours. Enjoy!

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