🍲 Slow Cooker Beef & Pepper Stew

👩‍🍳 Instructions:

1. Sear the Beef (Optional but Recommended):

• Heat olive oil in a skillet over medium-high heat.
• Pat beef dry and season with salt and pepper.
• Sear in batches until browned on all sides (don’t crowd the pan). Transfer to slow cooker.

2. Sauté Veggies:

• In the same skillet, add onions and cook 3–5 minutes until softened.
• Add garlic, carrots, and bell peppers. Cook 3 more minutes.
• Stir in tomato paste and cook 1 minute until fragrant.
• Pour in Worcestershire sauce and scrape up any browned bits.

3. Combine & Slow Cook:

• Transfer veggies to slow cooker with beef.
• Add beef broth, tomato sauce, thyme, smoked paprika, black pepper, and bay leaf.
• Stir gently to combine.

4. Cook:

• Cover and cook on:
• Low for 7–8 hours, OR
• High for 4–5 hours
• Beef should be fork-tender and falling apart.

5. Thicken (Optional):

• If you prefer a thicker stew, remove bay leaf.
• Mix cornstarch with cold water until smooth. Stir into stew.
• Cook on High for 15–20 minutes until slightly thickened.

6. Serve:

• Taste and adjust seasoning.
• Serve hot over mashed potatoes, rice, egg noodles, or crusty bread.

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💡 Tips & Variations:

• No slow cooker? Use a Dutch oven! Brown beef, add ingredients, cover, and simmer on low stove-top for 2–2.5 hours.
• Add mushrooms or potatoes? Toss in during last hour of cooking.
• Spicy version? Add ½ tsp cayenne or 1 chopped jalapeño.
• Make ahead? Stew tastes even better the next day! Refrigerate or freeze for later.

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This stew is warm, hearty, and full of bold flavor — exactly what you see in your photo. It’s freezer-friendly, family-approved, and perfect for chilly nights.

Let me know if you’d like an Instant Pot version, a keto adaptation, or a spicy Korean-style twist! 🥩🥕🌶️