There is something mighty comforting about a slow cooker supper that asks very little of you and still comes out tasting like you fussed half the day. This Amish-style sweet pepper beef leans on a handful of pantry staples, tender flank steak, and a blanket of colorful bell peppers that slowly soften into the rich cooking juices. It is the kind of practical, hearty meal that fits right into a Midwestern kitchen, where simple ingredients and steady cooking have always had a way of bringing everybody to the table in a hurry.
Serve this beef over buttered egg noodles, fluffy mashed potatoes, or a scoop of steamed rice to catch every bit of the sweet and savory sauce. A side of green beans, glazed carrots, or a crisp lettuce salad rounds it out nicely, and a pan of warm dinner rolls is never out of place when there is good slow-cooked gravy on the plate.
Slow Cooker 6-Ingredient Amish Sweet Pepper Beef
Servings: 6
Ingredients
1 1/2 to 2 pounds beef flank steak
Directions
1. Lay the flank steak flat in the bottom of the slow cooker. Scatter the sliced onion over the beef, then arrange the sliced bell peppers evenly across the top.
2. In a small bowl, whisk together the beef broth, sweet chili sauce, and cornstarch until smooth. Pour the mixture over the peppers and beef.
3. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the beef is very tender and the peppers are soft.
4. Transfer the beef to a cutting board and slice it thinly against the grain, or shred it lightly with two forks. Return the beef to the slow cooker and stir it into the sauce and peppers before serving.
Variations & Tips
Make It Heartier: If you want an even fuller supper, add a few sliced mushrooms or an extra onion to the slow cooker. They cook down nicely and stretch the meal without much extra cost.
Choose the Right Peppers: Red, yellow, and orange peppers will give you the sweetest flavor, while green peppers add a little old-fashioned bite. A mix of colors makes the finished dish especially pretty on the plate.
Swap the Cut: If flank steak is hard to find, skirt steak or even a lean chuck roast can stand in. Chuck roast will shred more than slice, but it still turns out rich and delicious.
Thicken the Sauce: If you like a thicker gravy, leave the lid off for the last 20 to 30 minutes of cooking, or stir in a little extra cornstarch mixed with a spoonful of cold broth before serving.
Serve It Amish-Style: For a cozy old-country touch, spoon this beef over mashed potatoes or wide egg noodles and set out a side of bread and butter. That sweet pepper gravy is too good to waste.
