Description
A comforting, hearty dish featuring tenderized steak slow-cooked with colorful bell peppers in a rich, savory tomato gravy that’s perfect for family dinners.
Ingredients
Scale
For the Crust:
- 2 pounds beef round steak, cut into serving-size pieces
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 large onion, sliced
- 2 bell peppers (any color), sliced
- 2 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes
- 1 cup beef broth
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon paprika
Instructions
1. Prepare the Crust:
- Season the steak pieces with salt and pepper, then dredge in flour, shaking off excess.
- Heat oil in a large skillet over medium-high heat. Brown the steak on both sides, about 3-4 minutes per side, then transfer to a slow cooker.
- In the same skillet, add onion and bell peppers, cooking until softened, about 5 minutes. Stir in garlic and cook for 1 minute more.
- Pour in diced tomatoes, beef broth, Worcestershire sauce, thyme, and paprika. Bring to a simmer, then pour over the steak in the slow cooker.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until steak is tender and gravy has thickened.
- Serve hot over mashed potatoes or rice, spooning the gravy and vegetables over the top.
Notes
You can customize the seasonings to taste.