Ingredients:

  • 2 lbs beef chuck roast, sliced into 1/2 inch strips
  • 1 tbsp vegetable oil
  • 3 large bell peppers, sliced into strips
  • 1 medium yellow onion, sliced into wedges
  • 3 cloves garlic, minced
  • 1 tsp ground ginger
  • 1/2 cup beef broth
  • 1/4 cup soy sauce
  • 2 tbsp Worcestershire sauce
  • 2 tbsp brown sugar
  • 1/4 cup cornstarch
  • 2 tbsp water

Instructions:

  1. Heat vegetable oil in a skillet over medium-high heat. Brown the beef strips in batches until they develop a dark brown crust, then transfer the beef and juices to the slow cooker.
  2. In a small bowl, whisk together the beef broth, soy sauce, Worcestershire sauce, brown sugar, minced garlic, and ginger. Pour the sauce over the beef in the slow cooker and stir gently to coat.
  3. Cover and cook on LOW for 6 hours (or HIGH for 3 hours) until the beef is tender.
  4. Stir in the sliced bell peppers and onions during the last 45-60 minutes of cooking.
  5. Mix the cornstarch with 2 tbsp water to create a slurry. Stir the slurry into the slow cooker and cook for another 15 minutes until the gravy is thick and glossy.