Steak-Peppers Over Rice

Steak-Peppers Over Rice1

Happy New Year! Everyone will be bidding goodbye to 2016 and welcoming 2017 tonight. Personally and selfishly, I am happy to see 2016 finally come to a close…it has not been a good year for me. As a general rule, I try to absorb each year gracefully and accept whatever life brings with ease (in spite of growing a year older). And then there was 2016! 🙁 

Steak-Peppers Over Rice3Needless to say, I am looking forward to the New Year and I am wishing for 2017 to be filled with positive karma throughout the whole year for everyone. Or is it unrealistic to expect good things to happen all year? A girl can hope, can’t she?

OK! I am asking for true confessions here, what type of celebratory person are you? Are you the kind of person that prefers to usher in the New Year quietly in the comforts of your own home or are you the type that likes to let your hair down and venture out to dance and party with friends and family?

Steak-Peppers Over Rice2

My preference is to quietly watch the ball drop in Times Square on the television from my living room. Who am I kidding? I usually sleep through the celebration on television and wake up to face the new year the next morning. For safety sake, many people that I know are opting to remain at home this year. And, some have decided to enjoy an early dinner at a restaurant followed by a quiet evening at home. I suggest that they forget the restaurant and make Steak-Peppers Over Rice instead.


Steak-Peppers Over Rice
Prep time
Cook time
Total time
An easy slow-cooker recipe that can make your dinner fantastic.
Recipe type: Main
Yield: 4
  • 2½ pounds chuck roast, trimmed and cut into ¼-inch slices
  • 1 teaspoon salt, divided
  • ¾ teaspoon black pepper, divided
  • 2 tablespoons olive oil
  • 1 cup beef stock
  • 3 tablespoons soy sauce
  • 2 tablespoon tomato paste
  • Mini bell peppers, halved
  • 1 large onion, sliced
  • 2 cups cooked rice
Preparation Instructions
  1. Sprinkle beef with ½ teaspoon salt and black pepper. Heat oil in a large heavy skillet; cook beef in batches, turning to brown on all sides, about 1 minute per side.
  2. In a small bowl, whisk together the beef stock, soy sauce, and tomato paste; set aside.
  3. Place mini bell pepper halves and onion slices into a slow-cooker and sprinkle with remaining salt and black pepper. Place beef on top of vegetables and pour beef stock mixture over beef and vegetables. Cover and cook on LOW until beef is tender and vegetables are softened, about 7 hours.
  4. Serve over cooked rice.
Recipe discovered on

If you are a stay-at-home person like me, why not ring in the New Year with a delicious dinner of Steak-Peppers Over Rice? It is easy because the slow-cooker does most of the work while you take down your Christmas decorations. Sounds like a plan to me!

However, if you do go out tonight to “get down tonight, Wang Chung tonight” by all means, be safe!


~All Things Home Related~

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About Ronda

My name is Ronda! I am a cooking enthusiast who also loves working in the vegetable garden and yard, dabbling in the decorating of our home, and dreaming up new projects to start around the house. Whether it is organizing a closet, changing the color of a wall, or deciding what to cook for dinner; I catch myself obsessing from time to time. I hope you enjoy browsing around my website and continue to check it frequently for new happenings around our home, farm, and garden.
This entry was posted in Beef, In the Kitchen, Main Courses, New Year's Eve, Slow Cooker and tagged , , . Bookmark the permalink.

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