Easy Slow Cooker Beef and Pepper Stew – Better Than Takeout

Easy Slow Cooker Beef and Pepper Stew – Tender beef and colorful peppers slow-cooked to perfection in a rich, savory broth. After making this many times, I’ve discovered the trick to the most flavorful beef stew. The warm, cozy aroma will fill your home and make your family beg for seconds. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Slow Cooker Cowboy Casserole and One-Pan Honey Garlic Kielbasa & Veggies.

What You'll Need for Easy Slow Cooker Beef and Pepper Stew – Better Than Takeout

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

• 1.5 lbs beef stew meat, cut into chunks
• 3 bell peppers, sliced (any color)
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 cup beef broth
• 1 can (14.5 oz) diced tomatoes
• 2 tbsp tomato paste
• 1 tsp paprika
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 2 bay leaves
• Optional: Fresh parsley, chopped (for garnish)
• Optional: Sour cream (for serving)

How to Make Easy Slow Cooker Beef and Pepper Stew – Better Than Takeout

1. Step 1: Season beef chunks with salt and pepper. Place them in the slow cooker.
2. Step 2: Add sliced bell peppers, chopped onion, minced garlic, beef broth, diced tomatoes, tomato paste, paprika, thyme, salt, black pepper, and bay leaves to the slow cooker.
3. Step 3: Cover and cook on low for 8 hours or on high for 4-5 hours, until beef is tender.

Storing & Reheating Easy Slow Cooker Beef and Pepper Stew – Better Than Takeout

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 4 days. Make-ahead tip: You can assemble the stew in the slow cooker up to 1 day ahead. Store in the fridge until ready to cook.

Freezing Easy Slow Cooker Beef and Pepper Stew – Better Than Takeout

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

How to Reheat Without Drying It Out

Oven: Reheat in the oven at 350°F (175°C) for 20-25 minutes, or until heated through. Microwave: Reheat in the microwave for 2-3 minutes, or until heated through. Stir halfway through.

Recipe Notes

• Chef tip: For a spicy version, add a pinch of red pepper flakes or a diced jalapeño to the stew.
• Best substitution: You can substitute the beef with pork shoulder or chicken thighs for a different twist.
• Make-ahead: This stew freezes well. Make a big batch and freeze individual portions for easy meals later.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If your stew is too thick, thin it out with a little more beef broth or water.

Easy Slow Cooker Beef and Pepper Stew – Better Than Takeout

⏱

Prep

15 mins

🍳

Cook

8 hrs (low) or 4-5 hrs (high)

⏳

Total

8 hrs 15 mins (low) or 4 hrs 15 mins (high)

🍽

Serves

6 servings

🥗

Diet

Gluten-Free

Ingredients

Main Ingredients

• 1.5 lbs beef stew meat, cut into chunks
• 3 bell peppers, sliced (any color)
• 1 large onion, chopped
• 3 cloves garlic, minced

Seasonings

• 1 cup beef broth
• 1 can (14.5 oz) diced tomatoes
• 2 tbsp tomato paste
• 1 tsp paprika
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 2 bay leaves

Optional Toppings

• Fresh parsley, chopped (for garnish)
• Sour cream (for serving)

Instructions

1. Step 1: Season beef chunks with salt and pepper. Place them in the slow cooker.
2. Step 2: Add sliced bell peppers, chopped onion, minced garlic, beef broth, diced tomatoes, tomato paste, paprika, thyme, salt, black pepper, and bay leaves to the slow cooker.
3. Step 3: Cover and cook on low for 8 hours or on high for 4-5 hours, until beef is tender.

Notes

• Chef tip: For a spicy version, add a pinch of red pepper flakes or a diced jalapeño to the stew.
• Best substitution: You can substitute the beef with pork shoulder or chicken thighs for a different twist.
• Make-ahead: This stew freezes well. Make a big batch and freeze individual portions for easy meals later.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If your stew is too thick, thin it out with a little more beef broth or water.

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 4 days.
• Freezer: Freeze individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
• Oven reheat: Reheat in the oven at 350°F (175°C) for 20-25 minutes, or until heated through.
• Microwave reheat: Reheat in the microwave for 2-3 minutes, or until heated through. Stir halfway through.
• Make ahead: You can assemble the stew in the slow cooker up to 1 day ahead. Store in the fridge until ready to cook.

Nutrition Per Serving

• Calories: 350
• Protein: 30g
• Fat: 15g
• Carbs: 18g
• Fiber: 3g
• Sugar: 5g
• Sodium: 700mg
• Cholesterol: 90mg
• Sat. Fat: 6g

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

Easy Slow Cooker Beef and Pepper Stew – Better Than Takeout FAQs

A Warm Final Note

I can’t wait for you to try Easy Slow Cooker Beef and Pepper Stew – Better Than Takeout 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!