Step 1: Prep the Ingredients
- Slice beef into thin strips. Season with salt and pepper.
- Chop peppers and onions. Measure out broth, wine, and seasonings.
Step 2: Brown the Beef (Optional)
- In a skillet, sear beef in olive oil until browned (this adds depth, but skip for extra convenience).
Step 3: Layer in the Slow Cooker
- In a 6-quart slow cooker, layer beef, peppers, onions, garlic, soy sauce, Worcestershire sauce, and broth/wine.
Step 4: Cook to Perfection
- Cover and cook on low for 4–6 hours or high for 2–3 hours until beef is tender.
Step 5: Serve & Monetize
- Spoon over rice or noodles. Garnish with fresh herbs or sesame seeds.
- Pair with steamed broccoli or a side salad for balance.
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Variations to Elevate Your Dish
- Gluten-Free : Use tamari instead of soy sauce and ensure broth is GF-certified.
- Vegan : Substitute beef with jackfruit or mushrooms and use vegan Worcestershire sauce.
- Low-Carb Hack : Serve over cauliflower rice or shirataki noodles.
- Spicy Twist : Add sriracha, chili flakes, or jalapeños to the slow cooker.
Storage & Meal Prep Tips
- Refrigerate : Store in an airtight container for up to 4 days (reheat in the microwave or oven).
- Freeze : Freeze portions in freezer-safe bags for 3 months . Thaw and reheat with broth to restore moisture.
- Meal Prep : Double the batch and portion into lunchboxes for grab-and-go dinners.
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FAQs: Answering Your Top Questions
Q: Can I use frozen peppers?
A: Yes! Skip thawing and add directly to the slow cooker (add 30 minutes to cook time).
Q: How to prevent dry beef?
A: Slice thinly and avoid overcooking. For extra moisture, add ¼ cup water during reheating.
Q: Can I make this ahead of time?
A: Absolutely! Refrigerate and reheat in the oven for crispy edges.
Q: What if I don’t have red wine?
A: Substitute with additional beef broth or balsamic vinegar for tanginess.
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