Description
This Spicy Slow Cooker Beef & Bell Pepper dish is a bold, savory blend of tender beef, sweet bell peppers, and a fiery Sriracha kick. Perfect for effortless weeknight dinners, it cooks low and slow until melt-in-your-mouth tender, then finishes with a rich, thickened sauce. Serve it over rice, noodles, or mashed potatoes for a hearty, satisfying meal.
Ingredients
2 pounds beef chuck, thinly sliced
2 cups bell pepper, chopped into 1-inch squares
1/2 medium onion, peeled, halved, and sliced
1 cup beef broth
2 teaspoons freeze-dried garlic or 1 teaspoon fresh garlic
1/3 cup chopped parsley
2 teaspoons salt
1 teaspoon black pepper
3 teaspoons Sriracha sauce or more to taste
To Thicken the Sauce
1/2 cup water
2 tablespoons cornstarch
Instructions
Place the sliced beef chuck on the bottom of the slow cooker.
Top with sliced onions and chopped bell peppers. You can sauté the onions first for deeper flavor.
Sprinkle salt, pepper, and garlic evenly over the top.
In a small bowl, mix beef broth and Sriracha sauce. Pour the mixture into the slow cooker over the beef and vegetables.
Cover and cook on high for 3.5 to 4 hours, or on low for 6 hours, until beef is fork-tender.
To thicken the sauce, mix water and cornstarch in a small pan. Add 1 cup of hot liquid from the slow cooker and bring to a boil. Cook for 2 minutes, then stir back into the slow cooker.
Stir in chopped parsley. Serve hot over rice, noodles, or mashed potatoes.
Notes
Adjust the level of Sriracha based on your spice preference—add more for a spicier kick or reduce for a milder version.
You can use red, yellow, or green bell peppers—or a mix—for extra color and flavor.
This dish stores well in the refrigerator for up to 3 days and is freezer-friendly.
For added richness, finish with a splash of soy sauce or a pat of butter stirred in just before serving.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Asian-Inspired / Fusion