Delicious! We gobbled this one up so fast!

Back in the days when our community gathered at the local hall for potluck suppers, there was always a sense of anticipation about the dishes each family would bring. These events were the fabric of our social life in rural Midwest, knitting us together through shared stories, laughter, and, most importantly, shared meals. One recipe that became a legend in its own right was the slow cooker pepper steak with mushrooms. It's a dish that represents more than just the sum of its ingredients; it embodies the warmth, the resilience, and the bounty of our land.

There's a certain magic in combining simple ingredients, letting them simmer slowly to perfection, and the way this particular dish fills the house with its enticing aroma. It reminds us of the importance of patience and the virtue of waiting for something truly delightful. This pepper steak, with its tender slices of beef, vibrant bell peppers, and earthy mushrooms, all bathed in a richly flavored gravy, is a testament to the simple, hearty fare that has sustained folks through the seasons.

There's a reason why one might choose to make this dish today. Beyond its deep, comforting flavors, it's a bridge between the past and the present—a way to keep the traditions alive, to share stories of the past with the younger generations. It's slow food in the truest sense, both in the method of cooking and in the ethos it represents: taking time, making connections, and nourishing both body and soul.

This heartwarming dish pairs wonderfully with a variety of sides that echo its comforting essence. Serve it atop a bed of fluffy white rice or creamy mashed potatoes to soak up the rich gravy. A side of steamed green beans or a simple salad dressed with a light vinaigrette provides a fresh contrast to the savory steak.

Slow Cooker Pepper Steak with Mushrooms
Servings: 6

- 2 lbs beef round steak, cut into thin strips
- 2 tablespoons olive oil
- 2 bell peppers (one red, one green), sliced into strips
- 1 large onion, sliced
- 8 oz mushrooms, sliced
- 3 cloves garlic, minced
- 1 cup beef broth
- 1/4 cup soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon water
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)

1. In a skillet over medium heat, heat the olive oil and brown the beef strips. Transfer to the slow cooker.

2. Add the sliced bell peppers, onion, mushrooms, and garlic to the slow cooker on top of the beef.

3. In a small bowl, whisk together the beef broth and soy sauce. Pour this mixture over the beef and vegetables in the slow cooker.

4. Cover and cook on low for 6-8 hours, until the beef is tender and the vegetables are cooked to your liking.

5. About 30 minutes before serving, mix the cornstarch and water together in a small bowl to form a smooth paste. Stir this into the slow cooker to thicken the sauce.

6. Season with salt and pepper to taste and garnish with fresh parsley before serving.

- For those who enjoy a bit of heat, add a teaspoon or two of crushed red pepper flakes to the slow cooker with the beef broth and soy sauce.
- If you're pressed for time, the beef can be browned the night before and refrigerated, ready to be added to the slow cooker in the morning.
- To make this dish even more substantial, add sliced carrots or chunks of potato with the bell peppers.
- Leftovers, if you have any, reheat beautifully and the flavors are even more pronounced the next day.

As you gather around the table, serving up helpings of this slow cooker pepper steak with mushrooms, remember that you're not just sharing a meal but also an enduring tradition. It's dishes like these that remind us of the bonds that food can create, bringing together friends, families, and communities.