Everyone is struggling right now with food prices, so I decided to hold up on the decorating this week and share one of the best recipes I make that goes a long way (and is also inspired by my DAD). My husband absolutely drools-I mean LOVES “Redhead’s Beef & Peppers” and to tell you the truth, it’s probably my favorite beef dish, too. Seriously, I grew up on my dad’s tender baked “stringy pot roast” and this takes me back to that, but in a much easier, more versatile form. You will be totally shocked when you learn the simple inexpensive ingredients, and also how to stretch this crockpot feast into four dinner nights 😲.
TIP: I’M INCLUDING THE PERFECT DESSERT TO FOLLOW THIS BEAUTIFUL BEEF AT THE END OF THIS POST.
Before I get to the full recipe for my “Crockpot Beef & Peppers”, I want to share the actual beef I buy for this recipe. I guess I’m answering the question finally…”Where’s the beef?” 😊. I prefer to buy meat in bulk, and then freeze the portions I need, so I’m not paying as much. My ultimate favorite beef is the “beef for stew” from Costco. It is so darn lean (no trimming necessary), and comes out tender/tasty every single time. This pic below is from my cell phone:
My husband and I can get usually 4 dinners out of this-no kidding! That’s 4 nights for the 2 of us and we eat fairly large portions. At the end there is always left over gravy so I add more veggies (carrots, celery, tomatoes, even zucchini) to stretch it out. So simple and frugal.
Here’s one of the other ingredients I swear by for the gravy factor. We actually use this convenient au jus gravy powder for our roast beef sandwiches, too (just follow the directions on the back to dip your sandwiches in). You can find my simple no-fail homemade full roast beef recipe here: NO FAIL FULL ROAST BEEF RECIPE.
Don’t forget to check out the best dessert below to have right after you enjoy Redhead’s Beef & Peppers!
Happy Father’s Day weekend!
- 2 lbs. stew beef cubes (I use 1/2 of the package from Costco and freeze the remaining -if I split the package in 2, it gives me a little over 2 pounds of beef in each which works out great)
- 2 cups tomato juice (V8 or regular)(in a pinch substitute 1 cup tomato sauce + 1 cup water)
- 1 cup water
- 1 au jus packet
- 3-4 bell peppers (any color but I prefer green for the less sweet flavor, and if you're a hot pepper fan then of course add them in)
- 1 tablespoon fresh chopped garlic
- 2-3 teaspoons Worcestershire sauce
- salt & pepper to taste
- optional: fresh mushrooms (as many as desired-I use tons)
- Place beef cubes in crockpot.
- Use a large bowl to mix all of the other ingredients before you pour it over the beef.
- Pour it over the beef!
- Mix the beef & gravy mixture gently.
- Turn on crockpot on high for 6 hours and it should fork apart by 6 hours.
- Don't forget to add the peppers, at around 4 hours. You can also add mushrooms then, too.
- Serve over potatoes, noodles, rice, in tortillas, or on a sub roll.
Red wine is also a great add in!
Amount Per Serving Calories 254Total Fat 9gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 5gCholesterol 113mgSodium 348mgCarbohydrates 7gFiber 1gSugar 3gProtein 38g
Strawberry Pretzel Salad Dessert After Beef & Peppers
We just went strawberry picking 2 days ago, so I decided to share my absolute favorite strawberry dessert recipe that I made yesterday (that just happens to go well with beef). Just picture yourself letting the Beef & Peppers I just shared above cook on it’s own while you go strawberry picking 😊. How sweet that would be…
By the way, the only ingredient I “changed” on this recipe are the pretzels. My grandmother always loved butter braid pretzels, so I used 1/2 “Butter Braid Pretzels” that I happen to have on hand. They are a bit saltier, and have a buttery flavor that I think added to the end result. Please find full recipe for the Strawberry Pretzel Salad below…Posted by