Amazing Beef and Bell Pepper Stew in 8 Hours

Tired of weeknights feeling like a race against the clock? I totally get it. That’s why I’m so excited to share this **Beef and Bell Pepper Stew** with you because it’s the definition of set-it-and-forget-it perfection! You get that deep, slow-cooked flavor without standing over the stove all afternoon. I’m Anna Kowalska, and here I share tried-and-true homemade recipes that you and your family will love—everything is made with heart and flavor, even when dinner only takes 20 minutes of active work.

This recipe is my secret weapon for those busy days when you want something hearty and comforting. Forget complicated steps; this **Beef and Bell Pepper Stew** delivers tender beef and sweet, colorful peppers swimming in the richest broth you can imagine. Seriously, the slow cooker does all the heavy lifting! You just prep it in the morning, and when you walk in the door, dinner is waiting for you. It’s warm, it’s satisfying, and it’s unbelievably easy. Trust me, this stew is going to become your new weeknight favorite, guaranteed!

Gathering What You Need for Beef and Bell Pepper Stew

Okay, before we even think about plugging in the slow cooker, let’s get everything ready to go. Having your ingredients prepped is half the battle won, especially when you’re aiming for that perfect Beef and Bell Pepper Stew later on. Don’t stress about the list; it’s mostly pantry staples and beautiful fresh veggies!

Essential Ingredients for Beef and Bell Pepper Stew

The quality of the beef is important here. You absolutely need 2 1/2 pounds of beef chuck, cubed—that’s the cut that breaks down perfectly in that slow cooker. Make sure you hit those seasonings exactly: 1/2 teaspoon each of black pepper, garlic salt, and smoked paprika. We need 1/4 cup of flour to dust the beef!

For the veggies, grab 2 cups of diced onions and 4 cloves of minced garlic. Don’t skip the carrots—3 medium ones, chopped. And for the color and sweetness in this Beef and Bell Pepper Stew, use 2 cups of diced bell peppers, making sure you mix up the red, yellow, and green ones if you can. Four cups of beef broth and 2 tablespoons of tomato paste bring the liquid base together, along with those wonderful bay leaves and a sprig of thyme.

Equipment Needed for Preparation

You’ll need your trusty slow cooker, of course, for the main event. Also, grab a large skillet for browning the meat and sautéing the aromatics. A sturdy cutting board and a sharp knife will make prepping those peppers and onions a breeze. That’s really it for the tools!

Why This Beef and Bell Pepper Stew Works So Well

This isn’t just another soup recipe; it’s a game-changer for busy people who still want that deep, comforting flavor. When you use this method for your Beef and Bell Pepper Stew, you’re setting yourself up for success with maximum payoff for minimum effort. Here’s why it’s a staple in my kitchen:

Quick Prep, Slow Cooker Magic

• Hands-on time is less than 20 minutes total. Seriously!
• You just toss everything in the pot in the morning.
• It’s ready when you walk in the door after work—no last-minute rushing.

Flavor Building Techniques

• Browning the chuck beef locks in all that rich, meaty flavor right from the start.
• Sautéing the onions and garlic briefly before they hit the slow cooker wakes up their sweetness.
• The long, slow cook time ensures the beef becomes fork-tender and absorbs all the broth goodness.

Step-by-Step Instructions for Perfect Beef and Bell Pepper Stew

Alright, let’s get cooking! While the slow cooker does most of the work for this Beef and Bell Pepper Stew, those first few steps where we build flavor are non-negotiable. Don’t skip the browning, even though it seems like an extra step—it makes all the difference!

Preparing and Searing the Beef

First things first, grab your cubed beef chuck. In a medium bowl, mix up your seasoning: the black pepper, garlic salt, and smoked paprika. Toss the beef cubes right in there until they’re nicely coated. Next, sprinkle that 1/4 cup of flour over the seasoned meat and toss again until every piece has a light, dusty coating. This flour helps create that lovely crust when searing and thickens the stew later.

Heat that olive oil in your large skillet until it shimmers a bit. Working in batches—and please don’t crowd the pan, or it steams instead of browns—sear the floured beef on all sides until it’s beautifully browned. Once those pieces are colored up, use a slotted spoon to transfer them right into the bottom of your slow cooker insert. Let’s keep that flavor in the pan for the next step!

Building the Broth Base

Toss 1 tablespoon of that cold butter into the hot skillet. Once it melts, throw in your 2 cups of diced onions and the 4 cloves of minced garlic. Sauté these guys until they start to soften up and smell amazing—maybe three or four minutes. Again, transfer these softened aromatics straight into the slow cooker on top of the beef.

Now we build the liquid! Pour in the 4 cups of beef broth and stir in the 2 tablespoons of tomato paste until it dissolves. Add your chopped carrots, those colorful diced bell peppers, the two bay leaves, and the sprig of thyme. Give everything a gentle stir to combine it all in the slow cooker.

Slow Cooking and Final Additions

Seal up that slow cooker lid and set it to the low setting. You’re going to let this wonderful Beef and Bell Pepper Stew cook for 7 to 8 hours. If you’re in a hurry, high heat works, but low is always better for tender beef. About 15 minutes before you plan to serve dinner, open it up and stir in the 1 cup of frozen peas—they just need a few minutes to heat through.

When the cooking time is done, be sure to fish out and discard those bay leaves and the thyme sprig. We don’t want anyone biting into those!

Achieving the Ideal Thickness

If the broth looks a little thin for your liking, this is where we fix it! In a small bowl, whisk together the 3 tablespoons of cornstarch with the 1/4 cup of cold water until it’s completely smooth—that’s your slurry. Slowly pour this mixture into the stew while stirring gently. Then, drop in the remaining 2 tablespoons of cold butter. Swirl the pot gently as the butter melts; this will thicken the broth beautifully and give the stew a lovely sheen without making it cloudy. Taste it now and add a pinch more salt if you think it needs it!

Expert Insights for Your Beef and Bell Pepper Stew

I’ve made this Beef and Bell Pepper Stew so many times over the years, and I’ve learned a few tricks that really push the flavor over the top. It’s all about using the best ingredients you can find and trusting the process, even when you’re tempted to rush that slow cooker!

Ingredient Notes and Substitutions

Those colorful bell peppers aren’t just for looks; red, yellow, and orange ones are naturally sweeter than the green ones, which really balances the savory beef broth. If you happen to be out of carrots, you can use a cup of diced sweet potato, but it will change the texture slightly. Also, if you only have low-sodium broth, don’t worry! Just be sure to taste and add salt at the very end, because you’ll control the seasoning much better that way.

Timing and Temperature Guidance

The absolute best sign that your stew is done isn’t the clock—it’s the beef. It should shred easily when you press on it with a fork; if it fights back at all, give it another hour on low. Since slow cookers vary so much, always check the beef tenderness before you go adding your thickener. If you’re using a pressure cooker instead (which I sometimes do on super busy days), cut the time down drastically, maybe 40 minutes on high pressure after browning, but you’ll need to test it! Understanding the difference in cooking times between appliances is key for tender meat.

Serving Suggestions for Beef and Bell Pepper Stew

This hearty Beef and Bell Pepper Stew is practically a meal all by itself, but it begs for something marvelous to soak up that rich, thick broth. My favorite thing to serve alongside it is a loaf of crusty, rustic bread—the kind with the hard crust that cracks when you squeeze it. If you’re looking for something more substantial, spoon this stew right over creamy mashed potatoes or even egg noodles. It makes every bite feel like a cozy hug! For another great comfort food idea, check out my recipe for creamy garlic mashed potatoes no butter.

Storing and Keeping Your Beef and Bell Pepper Stew Fresh

This Beef and Bell Pepper Stew actually tastes better the next day, which is fantastic news for busy cooks like us! The flavors really marry together overnight in the fridge. Just make sure you take out those bay leaves and the thyme sprig before you store it, or things can get a little bitter.

Storage Guidelines and Table

Transfer any leftovers to an airtight container. You can keep this stew safely in the refrigerator for about four days. Reheating is super easy; just bring it slow and low on the stovetop or microwave it in short bursts until it’s piping hot all the way through.

Here’s a quick guide for keeping it perfect:

Method	Duration
Refrigerator (Airtight)	Up to 4 days
Freezer (Airtight Container)	Up to 3 months

Frequently Asked Questions About Beef and Bell Pepper Stew

I always get questions about this recipe because people are worried about messing up the texture, especially with the beef. It’s totally normal to wonder about substitutions or speeding things up, but I promise, this Beef and Bell Pepper Stew is very forgiving if you know a few key things!

Can I Use Different Cuts of Beef?

The beef chuck is my top recommendation because it has the right amount of marbling and connective tissue to break down into that melt-in-your-mouth texture after 8 hours. If you can’t find chuck, a stew meat blend will work, but avoid very lean cuts like sirloin—they tend to dry out and get stringy in the slow cooker, even with all that liquid.

How to Prevent the Beef from Drying Out?

Honestly, in a slow cooker, drying out the beef is super hard to do! The key is making sure you have enough liquid covering the ingredients—the 4 cups of broth should do the trick. Also, don’t peek too often! Every time you lift that lid, you let out precious heat and steam, which extends the cooking time and can dry things out faster than you think. For more general tips on slow cooking safety, check out resources from the USDA Food Safety and Inspection Service.

Can I Make This Recipe Faster?

Yes, you absolutely can turn this into a quick meal using an Instant Pot or pressure cooker if you’re in a real pinch! You’d still need to brown the beef and sauté the veggies first. Instead of 8 hours on low, you’d cook everything under high pressure for about 35 to 40 minutes, then let the pressure release naturally for 10 minutes before quick releasing the rest. It’s a different kind of tenderness, but it works in a pinch! If you prefer quick meals, you might also enjoy my quick easy chicken spaghetti.

Share Your Experience With This Recipe

I put my heart into every recipe I share here, so I truly hope you loved making this hearty Beef and Bell Pepper Stew! Let me know how it turned out for your family in the comments below, and please rate it when you get a chance. I always love seeing your cooking adventures!

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