Slow Cooker Pepper Beef/3 ingredients. Put in this pantry staple: stew meat and peppers, and put them in the crock, and end up with a dinner so good that you will want to lick the bowl…
Ingredients
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2 lb. Cut the beef stew meat into pieces that are 1 to 1½ inches big.
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2 huge green bell peppers, seeded and cut in strips
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1 (10.5-ounces) condensed cream of mushroom soup (or substitute cream of mushroom condensed soup)
Slow Cooker Pepper Beef: Directions
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Ready ingredients: You may trim the stew meat of all large pieces of excess fat. Cut the green bell peppers in very narrow slices of about ½ inches.
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Slow cooker layer: Add the beef stew meat in the bottom of the slow cooker in a layer. Sprinkle the sliced bell peppers on the beef.
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Peppers and beef: Spoon the condensed cream of mushroom soup onto the top of the beef and the peppers. With a spatula or spoon, carefully cover the surface, with the result of achieving a general light coverage. There is no need to add water because the peppers and beef will provide enough water during cooking.
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Cook on low: put the lid on the slow cooker. Bake on LOW 7–8 hours, or on HIGH 3½–4 hours, until the beef is very tender, and can be easily torn apart using a fork. Lifting up the lid frequently is to be avoided since it leaks heat, thus making the cooking process longer.
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Cook and correct the consistency: When everything is tender, stir it all. The beef juices and pepper liquid will have diluted the soup into a soup. In case the sauce is too thick, 2–4 tablespoons of water or broth may be added. In case it is too thin then continue to cook with no lid on HIGH until it subsides a bit (15–20 minutes).
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Taste and serve: Taste and, should you not be strictly restricting yourself to three ingredients, pinch a pinch of salt and black pepper as necessary. Add pepper beef to hot rice, noodles or potatoes, but be sure that each dish is loaded with peppers and sauce.