Slow Cooker Beef with Tomatoes and Peppers




  1. Coat sirloin strips with garlic and onion powder to taste. Heat oil in a large stainless steel or cast iron skillet over medium-high heat. Add the beef to the skillet in small batches and cook until deeply browned on all sides. Transfer beef to the bowl of a slow cooker. Once all beef has been browned, set skillet aside but do not clean.
  2. In a small bowl, mix boullion cubes with hot water until dissolved, then mix in cornstarch until dissolved. Pour into the slow cooker with meat.
  3. Drain excess grease from skillet but do not clean. Pour beef broth into skillet and put over high heat. When broth starts to boil, reduce heat to a simmer and scrape the bottom of the pan with a wooden spoon to loosen browned bits of beef stuck to the pan (this process is known as "deglazing"). After simmering for 3-4 minutes, pour the contents of the skillet into the slow cooker.
  4. Add onion, peppers, tomatoes, soy sauce, sugar and salt to the slow cooker. Cover and cook on high for 3 hours or on low for 5 to 7 hours.
  5. Remove the slow cooker lid and stir in garlic, black pepper and red pepper. Recover and allow to cook one more hour (do not change the heat level).
  6. Serve over rice or egg noodles.

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