Slow Cooker Pepper Steak

1. 1

   Tenderize steak and brown well in a cast iron skillet.

2. 2

   Layer in half of the onions, peppers, and tomatoes (liquid and all).

3. 3

   Add the steak, then top with the rest of the onions, peppers, and tomatoes (again, with liquid).

4. 4

   Add water to cover (I like to deglaze the skillet and use that).

5. 5

   Then season to taste (my measurements above are guesstimates) with beef bouillon, seasoned salt, and gravy browing (I use Kitchen Bouquet).

6. 6

   Cook on high for about 5 hours.

7. 7

   The meat will break apart easily with a serving spoon.

8. 8

   About half an hour before serving, you can also thicken the liquid a bit if you like, with 3 tablespoons cornstarch dissolved in 1/4 cup water.

9. 9

   I serve this over my oven rice, and then save every bit of the leftovers to make soup!

* Per serving · 4 servings · Values may vary.