Supreme Beef and Bell Pepper Stew Joy

No heading needs to be written for the introduction. If you’re anything like me, you dream of walking in the door after a long day and having dinner magically ready. That’s exactly what this Beef and Bell Pepper Stew delivers! It’s hearty, it smells incredible simmering all day, and honestly, it’s one of the easiest recipes I’ve ever perfected.

I’m Daniel, and when I started Reciqa, I wanted to show folks that amazing comfort food doesn’t need complicated steps or a ton of monitoring. Cooking has always been about creating warmth and connection for me, not stress. This stew is the definition of low-effort, high-reward comfort food. It uses the slow cooker, which is my absolute favorite tool for weeknights.

We’re talking about chuck beef that breaks down until it melts in your mouth, swimming in a rich, savory broth with sweet peppers and tender carrots. Forget the fuss; this Beef and Bell Pepper Stew is going to become your new go-to. Let’s get cooking—or rather, let’s get setting the timer!

Gathering Your Ingredients for Beef and Bell Pepper Stew

Alright, friend, let’s talk ingredients! For any slow cooker recipe, the quality of what you toss in at the start really matters because you can’t mess with it much once it’s cooking, right? Don’t just grab anything; we need specific things here to make sure this stew sings. I always lay everything out on the counter first—it’s my version of mise en place, and it saves me from that frantic search halfway through browning!

When you look at the list, make sure every single vegetable is prepped exactly as noted. If it says diced, dice it! If it says minced, mince it! We don’t want surprises in the final product, just delicious, predictable melt-in-your-mouth goodness.

Essential Components for Flavorful Beef and Bell Pepper Stew

The star, of course, is the beef. You absolutely need 2 ½ pounds of good quality **beef chuck**, and it has to be cubed. Chuck has the right amount of connective tissue that breaks down beautifully over those long cooking hours, giving you that super tender texture we’re after. Don’t try to sneak in flank steak here—it’ll just end up dry and chewy!

For the liquid base, we’re relying on 4 cups of rich **beef broth**—use the best low-sodium kind you can find, or better yet, homemade if you have it. We mix in the flavor powerhouses: **tomato paste** for depth, and then the aromatics like the diced onions and minced garlic. Those carrots are important too; they add a natural sweetness that balances the savory broth. And those bell peppers? Make sure you get a mix of colors! They add so much visual appeal and a lovely, slightly sweet crunch that holds up well to the slow cooking process.

Equipment Needed for Your Beef and Bell Pepper Stew

Okay, this is the easy part! Since we’re using the slow cooker, we don’t need a huge array of fancy gadgets, which I love. You’ll obviously need your trusty **slow cooker**—make sure it’s clean and ready to go. You’ll also need a sturdy **skillet** for browning the beef and sautéing the onions. Don’t forget your sharpest **cutting board** and a good knife, because we have some chopping to do!

Preparing Components for the Slow Cooker Beef and Bell Pepper Stew

Before anything goes into the pot, we need to get our prep done. This is where you earn your relaxation time later! First, cube that beef chuck into nice, bite-sized pieces—aim for about one inch cubes. Dice up those onions; I like a medium dice so they sort of melt into the sauce but still provide some texture.

Next, mince those four cloves of garlic—don’t be shy with the garlic, trust me! Finally, chop those carrots into coins or half-moons, and dice up all your beautiful bell peppers. Remember, if you prep everything now, those last 15 minutes of cooking will be completely stress-free!

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

Now for the fun part! While this is a slow cooker recipe, we don’t just dump everything in cold. A little bit of upfront work here—specifically the browning—is what separates a good stew from an absolutely unforgettable one. Trust me on this; it only takes about 15 minutes of active cooking, and it builds so much depth!

Browning and Seasoning the Beef for Rich Flavor

First things first, let’s season that beef. In a medium bowl, mix up your seasonings: the pepper, garlic salt, and that beautiful smoked paprika. Toss your cubed beef chuck right into that seasoning mix, making sure every piece is coated. Now, sprinkle that ¼ cup of flour over the seasoned beef and toss it around until every surface looks lightly dusted. This flour isn’t just seasoning; it’s going to help create that rich, velvety texture later on.

Heat about 3 tablespoons of olive oil in your skillet over medium-high heat. You want that oil shimmering, almost smoking, before you add the beef. Work in batches! This is super important—if you crowd the pan, the meat steams instead of searing. Brown the beef on all sides until you get a nice, dark crust. As each batch finishes searing, use tongs to transfer that gorgeous browned beef right into your slow cooker insert. Don’t wipe out the skillet; those brown bits are flavor gold!

Building the Base: Sautéing Aromatics

See that leftover butter and those tasty brown bits in the skillet? Perfect! Turn the heat down to medium. Toss in your diced onions and let them soften up, scraping the bottom of the pan gently to lift all those fond bits. Cook the onions until they look translucent—maybe 5 to 7 minutes. Then, add your minced garlic and cook for just one minute more until you can really smell it. Be careful not to burn the garlic, or your whole stew will taste bitter!

Once the onions and garlic are soft and fragrant, scoop that entire mixture out and add it right on top of the browned beef sitting in the slow cooker. That’s the aromatic base set!

Slow Cooking Your Beef and Bell Pepper Stew to Tenderness

Time to bring the rest of the magic together! Pour in those 4 cups of beef broth—make sure you scrape any last bits of onion/garlic out of the skillet! Add the tomato paste and stir it gently into the liquid so it dissolves nicely. Now, toss in your chopped carrots, all those colorful diced bell peppers, the two bay leaves, and that little sprig of thyme.

Give everything one last gentle stir—you don’t want to break up the beef chunks yet! Cover the slow cooker and set it to **low for 7 to 8 hours**. Seriously, walk away! The low setting is the secret weapon here. The bay leaves and thyme are going to infuse their herbal notes slowly during this long cook time, making the whole kitchen smell divine.

Finishing Touches for the Best Beef and Bell Pepper Stew

When the timer is almost up, maybe 15 minutes remaining, open the lid and toss in your cup of frozen peas. They only need that little bit of time to heat through and stay bright green. Once the cooking cycle is done, the beef should be fork-tender—it should practically fall apart when you poke it!

Before you serve, you must fish out those bay leaves and the thyme sprig! They’ve done their job, and nobody wants to bite into a woody stem. Give the stew a final taste test for salt and pepper. If you think it’s perfect, ladle it up! If you want to make it even richer, we have an optional step for thickening.

Optional Thickening Method for Your Beef and Bell Pepper Stew

If you prefer a thicker, gravy-like stew, this is how you fix it right at the end. Take your 3 tablespoons of cornstarch and mix it really well with ¼ cup of cold water in a small cup until it’s completely smooth—that’s your slurry. Turn your slow cooker to ‘High’ if it’s not already, or transfer the liquid to a saucepan on the stove.

Slowly whisk the cornstarch slurry into the hot liquid. Let it bubble gently for a minute or two, and it will start to thicken up immediately. For that ultimate restaurant-quality finish—and this is my favorite trick—turn off the heat and swirl in those remaining 3 tablespoons of cold butter until it melts in. This emulsifies the sauce and gives the stew a gorgeous, professional sheen. No lumps, just pure velvet!

Tips for Success with Slow Cooker Beef and Bell Pepper Stew

Listen, the slow cooker does most of the heavy lifting, but there are a couple of tiny rules you have to follow! First, when you add everything in Step 4, make sure that beef is mostly submerged in the liquid. If some pieces are sticking way out, they might dry up a bit. Give it a gentle nudge underwater if needed.

My biggest piece of advice, though, is this: Do not peek! Every single time you lift that heavy lid during the 7 or 8 hours, you lose precious heat and steam, which can seriously prolong your cooking time. Resist the urge! Trust the process and trust the timer. If you follow the browning step, you won’t need to worry about checking on it constantly. It’s all about patience here!

Serving Suggestions for Hearty Beef and Bell Pepper Stew

This stew is so rich and satisfying, it honestly stands up beautifully all on its own, but why stop there? My favorite way to serve this hearty dish is spooned generously over a bed of fluffy white rice—it soaks up all that delicious, thickened broth perfectly. If you’re feeling cozy, a mound of wide egg noodles works just as well. If you are looking for other hearty, slow-cooked meals, check out my recipe for Slow Cooker Beef Stew.

If you’re eating this in the cooler months, you absolutely need some crusty bread on the side. A nice sourdough or French baguette for dipping is non-negotiable! Honestly, whatever you choose, just make sure you have something great to mop up the bowl when you’re done. For a great bread option, you might enjoy learning how to make simple artisan bread.

Storing and Reheating Leftover Beef and Bell Pepper Stew

One of the best things about a slow cooker meal? The leftovers are often even better the next day! That overnight rest lets all those savory beef and pepper flavors really marry together. Don’t worry about this stew going bad quickly; it keeps beautifully if you treat it right. I always make sure to cool it down relatively quickly after serving, though, especially if you used that optional thickening slurry.

You can definitely freeze this! It freezes wonderfully because the vegetables are already quite soft. Just make sure you use freezer-safe containers and leave a little headspace, as liquids expand when they freeze solid. Thaw it overnight in the fridge before reheating.

Storage and Reheating Table for Beef and Bell Pepper Stew

• Storage Duration: Refrigerate for up to 4 days, or freeze for up to 3 months.
• Reheating Method (Stovetop): Reheat gently over medium-low heat, stirring frequently until piping hot. Add a splash of water or broth if it seems too thick after refrigeration.
• Reheating Temperature (Microwave): Heat in 60-second intervals, stirring in between, until hot throughout.

Frequently Asked Questions About Beef and Bell Pepper Stew

I get so many questions about this recipe because people want to make sure their **Easy Dinner** turns out perfect! The beauty of this **Slow Cooker Beef Stew** is that it’s very forgiving, but a few tweaks can make all the difference. Here are the things most people ask me about when they’re getting ready to put this **Comfort Food** into the crockpot!

Can I use different cuts of beef in this Beef and Bell Pepper Stew?

That’s a great question! While I absolutely insist that beef chuck is the gold standard here because it breaks down into that perfect, shreddable texture, I know sometimes you have to work with what you have. You could use round steak, but you’ll need to cook it slightly longer, maybe an extra hour on low, to make sure it gets tender. Avoid very lean cuts like sirloin, though; those just don’t have the fat needed to survive 8 hours of slow cooking without getting tough!

How do I adjust the cooking time if I use a high setting?

If you’re absolutely pressed for time and need to use the high setting on your slow cooker, you can! Just remember that the texture might be slightly different—sometimes the vegetables get a little softer than I like. Instead of 7 to 8 hours on low, set the cooker to **high for about 3.5 to 4 hours**. Check it at the 3.5-hour mark; the beef should be easily pierced with a fork. It cooks faster, but you lose some of that deep, slow-simmered flavor! For more information on slow cooking temperatures, you can check out resources on food safety guidelines for cooking times.

Understanding the Nutrition in Your Beef and Bell Pepper Stew

I always want to be super clear about the numbers for my recipes. Since we are using chuck beef, which has a decent amount of fat that breaks down, and we might add flour or cornstarch, these values are just estimates. Where you source your beef broth or what brand of tomato paste you grab can really change things up!

So, please take these figures as a helpful guideline, not a guarantee. Every batch of this hearty **Beef and Bell Pepper Stew** is going to be slightly different depending on how much liquid reduces and what kind of vegetables you use.

Estimated Nutritional Breakdown Table

Nutrient	Value
Calories	Estimated per serving
Protein	Varies based on cut and broth used
Fat	Includes rendered fat from chuck
Carbohydrates	Depends on vegetable quantity
Sodium	Significantly impacted by broth choice

Share Your Experience Making Beef and Bell Pepper Stew

I put a lot of love into getting this **Beef and Bell Pepper Stew** just right for you all. Now it’s your turn! Did the beef come out perfectly tender? Did you try the optional butter swirl for thickness? I truly love hearing how these recipes work in your own kitchens. Please take a minute to leave a star rating below and tell me what you thought in the comments. Happy cooking, everyone!

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