Slow Cooker Beef with Tomatoes and Peppers
Summary
- Source: AllRecipes
- Genre: Soup/Stew
- Active Prep Time: 20 minutes
- Cooking Time: 4-8 hours
- Total Time: 4.5-8.5 hours
- Servings: 6
Ingredients
- 2 pounds beef sirloin, cut into thin, 2-inch-long strips
- Garlic powder to taste
- Onion powder to taste
- 3 tbsp extra-virgin olive oil
- 2 cubes beef boullion
- 1/2 cup hot water
- 2 tbsp cornstarch
- 1/2 cup low-sodium beef broth
- 1/2 cup chopped onion (optional)
- 2-3 large green bell peppers, thinly sliced
- 2 14-oz cans stewed tomatoes, with liquid
- 6 tbsp soy sauce
- 2 tsp white sugar
- 1 tsp salt
- 4 cloves fresh garlic, chopped
- Black pepper to taste
- Dried red pepper flakes to taste (optional)
Directions:
- 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.
- 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.
- 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.
- 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.
- 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).
- Serve over rice or egg noodles.
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