Easy Slow Cooker Pepper Steak

• Meat

  • 2 lbs Stew meat

• Produce

  • 1/2 tsp Garlic powder
  • 1 Onion
  • 1 Red and 1 green bell pepper
  • 1 14.5 oz can Tomatoes, stewed

• Canned Goods

  • 1 Beef bouillon cube

• Condiments

  • 3 tbsp Soy sauce

• Pasta & Grains

  • 1 Buttered rice or noodles

• Baking & Spices

  • 1 tsp Sugar

• Liquids

  • 1 tbsp Water mixed with

Found on auntbeesrecipes.com

Description

Ingredients

• 2 lbs stew meat
• 1/2 tsp garlic powder
• 1 beef bouillon cube
• 1 onion chopped
• 14.5 oz can stewed tomatoes, with liquid
• 3 Tbsp soy sauce
• 1 tsp sugar
• 1 red and 1 green bell pepper, sliced
• 1 Tbsp cold water mixed with 1 Tbsp cornstarch
• buttered rice or noodles

Directions

• Place stew meat in bottom of slow cooker. Sprinkle with garlic powder. Add onion, beef bouillon cube, stewed tomatoes with liquid, soy sauce, and sugar. Cook on low 6 – 8 hours. 1 hour before serving, mix cold water with cornstarch. Add it to the slow cooker along with sliced bell peppers. Cook for additional hour. Salt to taste and serve over hot buttered rice or noodles.
• Combine first 7 ingredients in a gallon sized freezer bag. Label with name and date & cooking instructions with note about adding bell peppers and cornstarch slurry 1 hour before serving. (I froze some bell peppers separately but you could definitely just slice them fresh before adding it to crock pot!) Lay flat and freeze. 24 hours before cooking, allow to thaw in fridge. Cook thawed recipe in slow cooker for 6 – 8 hours. 1 hour before serving, mix cold water with cornstarch. Add it to the slow cooker along with sliced bell peppers. Cook for additional hour. Salt to taste and serve over hot buttered rice or noodles.