Slow Cooker Pepper Steak and Potatoes

Instructions

Step 1: Season the beef with salt, pepper, garlic powder, onion powder, and paprika. /n
Step 2: Heat olive oil in a skillet over medium-high heat and sear the beef until browned on all sides. /n
Step 3: Transfer the beef to the slow cooker and add potatoes, bell peppers, onion, and garlic. /n
Step 4: In a bowl, whisk together beef broth, soy sauce, Worcestershire sauce, and Italian seasoning. /n
Step 5: Pour the mixture over the beef and vegetables. /n
Step 6: Cover and cook on low for 6–8 hours or on high for 3–4 hours until the beef is tender. /n
Step 7: In a small bowl, mix cornstarch and water to create a slurry, then stir into the slow cooker to thicken the sauce. /n
Step 8: Cook for an additional 10–15 minutes until the gravy thickens. /n
Step 9: Garnish with fresh parsley and serve warm.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or microwave until heated through, adding a splash of broth if needed. This dish can also be frozen for up to 2 months; thaw overnight before reheating.