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Slow Cooker Pepperoncini Beef

pepperoncini beef recipe

Ingredients

Scale
  • 2 pounds beef chuck, cut into -inch cubes
  • 1 cup pepperoncini peppers, sliced
  • 2 tablespoons pepperoncini brine (from the jar)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 cups low-sodium beef broth
  • 2 tablespoons tomato paste
  • 1 teaspoon smoked paprika
  • 1 teaspoon Italian seasoning
  • 1 tablespoon Worcestershire sauce
  • 2 bay leaves
  • 1 medium red bell pepper, diced
  • 2 medium carrots, sliced into rounds
  • Salt and pepper to taste
  • 2 tablespoons olive oil (for browning, optional)
  • 2 tablespoons cornstarch (optional, for thickening)
  • ¼ cup fresh parsley, chopped (for garnish)

Instructions

  1. 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.
  2. Add diced onion, minced garlic, sliced pepperoncini peppers, red bell pepper, and carrots to the slow cooker.
  3. In a bowl, whisk together beef broth, tomato paste, smoked paprika, Italian seasoning, Worcestershire sauce, and 2 tablespoons of pepperoncini brine.
  4. Pour the liquid mixture over ingredients in the slow cooker. Add bay leaves, salt, and pepper.
  5. Cover and cook on low for 8 hours or high for 4 hours, until beef is fork-tender.
  6. Optional: 30 minutes before serving, mix cornstarch with 2 tablespoons cold water and stir into the slow cooker to thicken.
  7. Remove bay leaves and adjust seasoning if needed.
  8. 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.

Nutrition

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