Easy Slow Cooker Ground Beef Pepper Steak with Rich Gravy Step-by-step instructions

Before you start

Before you begin cooking, gather all of your ingredients and prep them to ensure a smooth process. Slice the red and green bell peppers and the yellow onion into even strips so they cook at the same rate.

Measure out your beef gravy, and have your slow cooker ready. Browning the ground beef in a skillet before adding it to the slow cooker is a crucial step that locks in savory flavor and allows you to discard excess fat.

Instructions

Preparation and Browning

1. 1Brown the Ground Beef
   Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a wooden spoon, until it is fully browned and no pink remains, which takes about 6 to 8 minutes. Drain any excess fat from the skillet before transferring the browned meat into the insert of your slow cooker.
   Look for The beef should be completely browned and crumbly.
   Tip Draining the fat prevents the final gravy from becoming greasy.
2. 2Prepare the Vegetables
   Slice the green bell pepper, red bell pepper, and yellow onion into thin, even strips. Place the sliced peppers and onions directly into the slow cooker insert on top of the browned ground beef, distributing them evenly.
   Look for The vegetables should form an even layer over the beef.
   Tip Cutting the vegetables into uniform slices ensures they cook at the same rate.

At the end of this initial phase, the ground beef should be completely browned, crumbly, and thoroughly drained of any excess grease. The bell peppers and onions should be sliced into uniform strips.

When you combine these elements in the slow cooker insert, the colorful vegetables will sit beautifully on top of the seasoned meat, ready for the next step.

Adding the Gravy

3. 3Add the Gravy
   Pour the beef gravy over the browned beef, sliced bell peppers, and onions in the slow cooker. Stir the ingredients gently with a spoon to ensure everything is evenly coated in the rich, thick brown sauce.
   Look for The ingredients should be thoroughly coated with the gravy.
   Tip Using pre-made gravy ensures a perfectly thick and glossy sauce every time.

In this phase, the rich beef gravy is poured over the beef and vegetables. When you stir them together, the thick brown sauce should coat the meat and vegetables evenly. The mixture will look moist and well-combined, with the savory aroma of the gravy starting to fill the air as it prepares to slow cook.

Slow Cooking

4. 4Slow Cook the Pepper Steak
   Cover the slow cooker with its lid. Cook on low for 4 to 5 hours, or on high for 2 to 3 hours, until the bell peppers and onions are completely tender and the beef is thoroughly hot. Ensure the ground beef reaches a safe internal temperature of 160°F (71°C) before serving.
   Look for The vegetables should be tender and the gravy bubbling gently.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Avoid opening the lid during cooking, as this releases heat and increases the cooking time.

After several hours of slow cooking, the kitchen will be filled with a rich, savory aroma. The bell peppers and onions will have softened significantly, becoming tender and translucent, while the ground beef will be hot and fully cooked to a safe internal temperature of 160°F (71°C). The gravy will be bubbling gently around the edges of the cooker.

Common mistakes

One common mistake is skipping the step of browning the ground beef before putting it into the slow cooker. If you add raw ground beef directly, it will clump together and release a large amount of grease, resulting in an oily, unappealing sauce.

Another mistake is adding too much extra liquid, which can dilute the pre-made gravy and make the final dish watery instead of rich and glossy.

How to tell it’s done

You can tell the pepper steak is fully done when the bell peppers and onions are completely tender when pierced with a fork, and the sauce is hot, rich, and bubbling.

Most importantly, the ground beef must reach a safe internal temperature of 160°F (71°C) to ensure it is completely safe to eat. If you prefer a thicker consistency, you can let it sit uncovered on the warm setting for a few minutes before serving.

• Ground meat: 160°F (71°C) in the thickest part