beef and pepper stew

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 243.7
  • Total Fat: 10.5 g
  • Cholesterol: 75.7 mg
  • Sodium: 714.4 mg
  • Total Carbs: 10.0 g
  • Dietary Fiber: 2.4 g
  • Protein: 27.2 g

View full nutritional breakdown of beef and pepper stew calories by ingredient
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This is a recipe I came up with this weekend. I suppouse its my version of pepper steak. This is a recipe I came up with this weekend. I suppouse its my version of pepper steak.
Number of Servings: 4


    12 oz of beef stew meat
    1 green pepper
    1 red pepper
    1/2 yellow onion
    1 tsp olive oil
    1/2 cup stewed tomatoes
    3 cups water
    salt, cracked pepper,cumin, crushed red pepper, chili powder and garlic to taste


season beef with seasonings listed. I dont really have exact measurments, just sprinkle over the meat. Sear in a hot pan with the olive oil. Once the outside is nice and brown, transfer into a crock pot with about 3 cups of water. Add stewed tomatoes cove and set to low. As with most crock pot meals, just let it do its thing. Check to make sure the water level is not too low, you want it to cover the meat well. I did not have any issue with the water getting low, as I had it on low setting almost the entire time. When the meat is tender and is starting to fall apart, add the onion and peppers. Continue to cook until the veggies are nice and soft. For me the whole process took about 5 hours, but it does vary by how your crock pot cooks. Basicly cook until it is the texture that you like. I served it over whole grain rice wich will change the nutritionals. I know the fat is a little high, I don't think it actually is, I just couldnt find the meat in the calculator. I was really lean stew meat. The point is, for the most part it is made out of whole natural ingredients, with lots of nourshing veggies.

Number of Servings: 4

Recipe submitted by SparkPeople user KATIEBUGG13.

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