Easy Slow Cooker Beef and Pepper Stew

Easy Slow Cooker Beef and Pepper Stew is a hearty, hands-off meal that’s perfect for busy weeknights. After making this many times, I’ve discovered the trick to keeping the peppers from getting soggy. The result is a cozy, better-than-takeout stew that my family begs for. If you love recipes like this, you’ll also enjoy Easiest Crock Pot Beef Stew Recipe Ever and Easy Crockpot Marry Me Chicken.

What You'll Need for Easy Slow Cooker Beef and Pepper Stew

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 2 lbs beef stew meat
• 3 bell peppers (any color)
• 1 onion
• 3 cloves garlic
• 1 can (14.5 oz) diced tomatoes
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp paprika
• 1 tsp dried thyme
• 1 tsp dried oregano
• 2 bay leaves
• Optional: Chopped fresh parsley
• Optional: Crusty bread

How to Make Easy Slow Cooker Beef and Pepper Stew

1. Step 1: Season beef with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear beef on all sides until browned. Transfer beef to slow cooker.
2. Step 2: Slice peppers and onions. Mince garlic. Add to slow cooker with beef.
3. Step 3: Add diced tomatoes, paprika, thyme, oregano, and bay leaves to slow cooker. Stir to combine.
4. Step 4: Cover and cook on low for 8 hours or high for 4 hours.
5. Step 5: Remove bay leaves. Taste and adjust seasoning. Garnish with fresh parsley and serve with crusty bread.

Storing & Reheating Easy Slow Cooker Beef and Pepper Stew

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 4 days. Make-ahead tip: Prepare the stew up to the point of cooking. Store in the fridge overnight. Cook as directed the next day.

Freezing Easy Slow Cooker Beef and Pepper Stew

Freeze for up to 3 months. Thaw overnight in the fridge before reheating.

How to Reheat Without Drying It Out

Oven: Reheat in a 350°F oven for 20-25 minutes. Microwave: Reheat in the microwave for 2-3 minutes, stirring halfway through.

Recipe Notes

• Chef tip: For a thicker stew, mix 1 tbsp cornstarch with 2 tbsp water and stir it in during the last 30 minutes of cooking.
• Best substitution: Substitute the bell peppers with a bag of frozen mixed vegetables for a hearty stew with added nutrients.
• Make-ahead: Prepare the stew up to the point of cooking. Store in the fridge overnight. Cook as directed the next day.
• Scaling: This recipe can be easily doubled to serve a larger crowd.
• Troubleshooting: If your stew is too watery, mix 1 tbsp cornstarch with 2 tbsp water and stir it in. Cook for an additional 30 minutes.

Easy Slow Cooker Beef and Pepper Stew

⏱

Prep

15 mins

🍳

Cook

4-8 hrs

⏳

Total

4-8 hrs 15 mins

🍽

Serves

6 servings

🥗

Diet

Gluten-Free

Ingredients

Main Ingredients

• 2 lbs beef stew meat
• 3 bell peppers (any color)
• 1 onion
• 3 cloves garlic
• 1 can (14.5 oz) diced tomatoes

Seasonings

• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp paprika
• 1 tsp dried thyme
• 1 tsp dried oregano
• 2 bay leaves

Optional Toppings

• Chopped fresh parsley
• Crusty bread

Instructions

1. Step 1: Season beef with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear beef on all sides until browned. Transfer beef to slow cooker.
2. Step 2: Slice peppers and onions. Mince garlic. Add to slow cooker with beef.
3. Step 3: Add diced tomatoes, paprika, thyme, oregano, and bay leaves to slow cooker. Stir to combine.
4. Step 4: Cover and cook on low for 8 hours or high for 4 hours.
5. Step 5: Remove bay leaves. Taste and adjust seasoning. Garnish with fresh parsley and serve with crusty bread.

Notes

• Chef tip: For a thicker stew, mix 1 tbsp cornstarch with 2 tbsp water and stir it in during the last 30 minutes of cooking.
• Best substitution: Substitute the bell peppers with a bag of frozen mixed vegetables for a hearty stew with added nutrients.
• Make-ahead: Prepare the stew up to the point of cooking. Store in the fridge overnight. Cook as directed the next day.
• Scaling: This recipe can be easily doubled to serve a larger crowd.
• Troubleshooting: If your stew is too watery, mix 1 tbsp cornstarch with 2 tbsp water and stir it in. Cook for an additional 30 minutes.

Storage

• Fridge: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
• Oven reheat: Reheat in a 350°F oven for 20-25 minutes.
• Microwave reheat: Reheat in the microwave for 2-3 minutes, stirring halfway through.
• Make ahead: Prepare the stew up to the point of cooking. Store in the fridge overnight. Cook as directed the next day.

Nutrition Per Serving

• Calories: 350
• Protein: 35g
• Fat: 14g
• Carbs: 20g
• Fiber: 4g
• Sugar: 6g
• Sodium: 650mg
• Cholesterol: 100mg
• Sat. Fat: 5g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Easy Slow Cooker Beef and Pepper Stew FAQs

A Warm Final Note

I can’t wait for you to try Easy Slow Cooker Beef and Pepper Stew and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!