Busy weeknights call for dinners that almost cook themselves. This easy slow cooker beef and peppers recipe fits that need perfectly. Tender chunks of beef simmer with sweet bell peppers, onion, and a savory garlic sauce until everything turns rich and comforting.
After several hours in the slow cooker, the beef becomes fork-tender. The peppers soften just enough to soak up the sauce. You can expect a hearty, savory flavor with a gentle sweetness from the peppers. The hands-on work takes about 15 minutes, so this dish suits beginners too.
Serve it over rice, mashed potatoes, or egg noodles for a cozy family dinner. Everyone will be asking for seconds.
Why You’ll Love This Recipe
- Minimal prep: About 15 minutes of hands-on work.
- Budget-friendly: Chuck roast and basic pantry staples keep costs low.
- Family favorite: Mild, savory flavor that kids and adults enjoy.
- Beginner friendly: Simple steps with no special techniques.
- Great for meal prep: Leftovers reheat well for lunches.
Ingredients
- 2 lbs beef chuck roast, cut into 1-inch cubes
- 3 bell peppers in mixed colors, sliced into strips
- 1 large yellow onion, sliced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 cup beef broth
- 2 tbsp soy sauce
- 1 tbsp Worcestershire sauce
- 1 tbsp tomato paste
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1/2 tsp black pepper
- 1 tbsp cornstarch mixed with 2 tbsp cold water (optional, for thickening)
Helpful notes: Stew meat works well in place of chuck roast. Use gluten-free tamari instead of soy sauce if needed. Beef broth can be swapped for low-sodium chicken broth.
Kitchen Equipment
- Slow cooker (4 to 6 quart)
- Large skillet
- Cutting board and sharp knife
- Measuring cups and spoons
- Wooden spoon
Step-by-Step Instructions
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Season the beef cubes with black pepper and paprika. Heat a splash of oil in a large skillet over medium-high heat.
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Brown the beef in batches for about 3 to 4 minutes per side until the edges turn deep brown. Transfer the beef to the slow cooker.
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Lower the heat to medium. Add the onion and cook for 3 minutes until softened and slightly translucent. Stir in the garlic for 30 seconds until fragrant.
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Add the tomato paste and stir for 1 minute until it darkens slightly.
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Transfer the onion mixture to the slow cooker. Add the peppers, diced tomatoes, beef broth, soy sauce, Worcestershire sauce, and oregano. Stir gently to combine.
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Cover and cook on low for 7 to 8 hours, or on high for 4 to 5 hours, until the beef is fork-tender.
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If you want a thicker sauce, stir the cornstarch slurry into the slow cooker. Cover and cook on high for 15 minutes until the sauce bubbles and thickens.
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Taste and adjust salt or pepper. Serve hot.
Expert Tips
- Avoid mushy peppers: Add half the peppers at the start and the rest during the last hour for better texture.
- Choose the right cut: Chuck roast becomes tender with long cooking, while lean cuts can dry out.
- Skip the browning if short on time: The dish still tastes good, though the flavor will be milder.
- Store leftovers well: Cool the dish within two hours and refrigerate it in an airtight container.
Variations
- Spicy: Add a pinch of red pepper flakes or a diced jalapeno.
- High protein: Serve over quinoa or add a cup of cooked white beans during the last hour.
- Low carb: Serve over cauliflower rice or zucchini noodles.
- Kid friendly: Skip the paprika and serve with buttered egg noodles.
- Vegetarian: Replace the beef with hearty mushrooms and chickpeas, and use vegetable broth.
What to Serve With
- Steamed white or brown rice
- Creamy mashed potatoes
- Crusty bread for soaking up the sauce
- A crisp green salad with lemon vinaigrette
- Iced tea or sparkling water as a refreshing drink
- Simple vanilla pudding or fruit crumble for dessert
Storage
Refrigerator
Store leftovers in an airtight container for up to 4 days.
Freezer
Freeze portions in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat on the stovetop over medium heat, stirring occasionally, until piping hot. You can also microwave single portions in short bursts.
Frequently Asked Questions
Can I cook this recipe on high heat only?
Yes. Cook on high for 4 to 5 hours until the beef is tender.
Do I have to brown the beef first?
No, but browning adds deeper flavor. Skipping it still gives a tasty result.
Can I use frozen peppers?
Yes. Add them during the last hour so they keep some texture.
Why is my beef tough?
Tough beef usually needs more cooking time. Let it cook longer until it shreds easily with a fork.
Can I double the recipe?
You can, but use a larger slow cooker and allow extra cooking time.
Is this dish gluten free?
It can be. Use gluten-free tamari and check that your broth and Worcestershire sauce are gluten free.
Nutrition
Approximate values per serving, based on six servings:
- Calories: about 340
- Protein: about 30 g
- Fat: about 18 g
- Carbs: about 12 g
- Fiber: about 2 g
- Sugar: about 5 g
- Sodium: about 780 mg
Nutritional information is an estimate and may vary.
Conclusion
This easy slow cooker beef and peppers recipe makes weeknight dinners feel simple and satisfying. Give it a try this week and let us know how it turned out in the comments. If you enjoyed it, please leave a rating so other home cooks can find it. Browse more recipes on our site for your next cozy meal.
