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Slow Cooker Red Pepper Beef Stew

Slow roasted peppers with tender beef and sweet potatoes – this wholesome slow cooker red pepper beef stew will warm you right through. Bursting with colourful veggies and flavours, serve in your favourite mismatched bowls with toasted bread and lots of butter.

Slow Cooked Rustic Red Pepper Stew


  • 500g stewing steak, cubed
  • 70g (4 ½ tbsp) flour
  • Salt and pepper
  • 1 tbsp olive oil
  • 2 onions, chopped
  • 3 bell peppers (green, yellow and orange), thinly chopped
  • 1 romano pepper, thinly chopped
  • 1 tin chickpeas, rinsed
  • 2 medium or 1 large sweet potato, cubed
  • 2 handfuls, cherry tomatoes
  • 1 tsp ground thyme
  • 1 tsp paprika
  • 1 tsp black pepper
  • 1.5 litres beef stock



  1. Toss the steak pieces with the flour and salt and pepepr until well coated. Add the olive oil to a large frying pan and brown the meat over a medium-high heat
  2. Place the sweet potato on the bottom of your slow cooker bowl, followed by the steak pieces (and their olive oil juices) and the rest of the ingredients in the slow cooker and cover with the beef stock
  3. Cook on high for 5 hours or low for 8 hours
  4. Serve piping hot with toasted bread and butter


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