2 tablespoons cornstarch (optional, for thickening)
¼ cup fresh parsley, chopped (for garnish)
Instructions
If desired, heat olive oil in a large skillet over medium-high heat. Brown beef cubes in batches (about 2-3 minutes per batch). Transfer to slow cooker.
Add diced onion, minced garlic, sliced pepperoncini peppers, red bell pepper, and carrots to the slow cooker.
In a bowl, whisk together beef broth, tomato paste, smoked paprika, Italian seasoning, Worcestershire sauce, and 2 tablespoons of pepperoncini brine.
Pour the liquid mixture over ingredients in the slow cooker. Add bay leaves, salt, and pepper.
Cover and cook on low for 8 hours or high for 4 hours, until beef is fork-tender.
Optional: 30 minutes before serving, mix cornstarch with 2 tablespoons cold water and stir into the slow cooker to thicken.
Remove bay leaves and adjust seasoning if needed.
Serve over mashed potatoes, rice, or pasta. Garnish with fresh parsley.
Notes
For deeper flavor, brown the beef before adding to the slow cooker.
The dish tastes even better the next day, making it perfect for meal prep.
For a spicier version, add ¼-½ teaspoon red pepper flakes.
Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.