Slow cooker pepper steak

Name: Slow cooker pepper steak
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Ingredients: ½ pound steak (cubed (round, flank or sirloin)); 1 red bell pepper (sliced); 1 onion (sliced); ⅛ teaspoon cumin powder; 1 tablespoon tomato paste; 1 cup unsalted beef stock or water; 2 bay leaves; 2 fresh thyme brunches (plus extra for serving to taste); Salt and black pepper (to taste)

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Prep Time: 10 minutes

Cook Time: 240 minutes

Total: 250 minutes

Servings: 2

Ingredients

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½ pound steak (cubed (round, flank or sirloin))1 red bell pepper (sliced)1 onion (sliced)⅛ teaspoon cumin powder1 tablespoon tomato paste1 cup unsalted beef stock or water2 bay leaves2 fresh thyme brunches (plus extra for serving to taste)Salt and black pepper (to taste)

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Instructions

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Step 1

Spread the onions and bell pepper slices over the bottom of your slow cooker.

Step 2

Lay cubed steak over the vegetables.

Step 3

In a medium bowl, mix together the cumin powder, tomato paste with salt, pepper and beef stock, or water. Taste before adding salt if your beef stock is salted.

Step 4

Pour sauce over the beef and vegetables in the slow cooker. Add the bay leaves and thyme brunches.

Step 5

Cook, covered, on low-setting 4 to 6 hours, or until beef cubes are tender. Check every hour. Add a splash of more stock or water if sauce reduced too much. Test seasoning during the last hour.

Step 6

Remove thyme brunches and bay leaves.

Step 7

Sprinkle extra fresh thyme leaves and serve, pouring the gravy on top of the steak cubes.