Crockpot Steak and Peppers

Cozy stew season is upon us and I absolutely love coming home to a delicious meal that’s been stewing all day. This recipe could not be easier and it’s one of my favorite ways to load up on protein and veggies. Serve this with cooked rice, quinoa or mashed potatoes.

1. Season beef with garlic powder, salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add half the meat and brown on both sides; transfer to a slow cooker. Repeat the process with the remaining tablespoon of olive oil and seasoned beef.

2. Deglaze the pan with 1/4 cup water and pour pan juices into the slow cooker with the browned beef.

3. Add onion and peppers to the slow cooker. Top with fire roasted tomatoes.

4. Combine tamari (or soy sauce), cornstarch and sugar and pour over the tomatoes; gently stir to combine. Cover and cook on HIGH for 3-4 hours or LOW for 7-8 hours.

Crockpot Steak and Peppers

Serves 4

All you need:

1 1/2 pounds sirloin steak, cut into strips

1/2 teaspoon garlic powder

1/2 teaspoon kosher salt

Freshly ground black pepper, to taste

1/4 cup water

1 yellow onion, roughly chopped

1 red bell pepper, 1 orange pepper and 1 green pepper, roughly chopped

1 (14.5 ounce) can fire-roasted tomatoes, with juices

3 tablespoons reduced-sodium tamari (or soy sauce)

1 tablespoon cornstarch

1 teaspoon sugar

All you do:

1. Season beef with garlic powder, salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add half the meat and brown on both sides; transfer to a slow cooker. Repeat the process with the remaining tablespoon of olive oil and seasoned beef.
2. Deglaze the pan with 1/4 cup water and pour pan juices into the slow cooker with the browned beef.
3. Add onion and peppers to the slow cooker. Top with fire roasted tomatoes.
4. Combine tamari (or soy sauce), cornstarch and sugar and pour over the tomatoes; gently stir to combine. Cover and cook on HIGH for 3-4 hours or LOW for 7-8 hours.