Flag Day always sneaks up on me right when the pastures are their deepest green and the evenings are just cool enough to make something cozy sound good. This simple 5-ingredient slow cooker beef dish is the kind of practical, stick-to-your-ribs supper I leaned on when my kids were little and we were running from parades to ball games. You just dump raw beef stew meat into the slow cooker with bright red and yellow peppers, a can of tomatoes, and a bottle of barbecue sauce, then let it putter away all afternoon. It’s a humble, heartland sort of meal—simple ingredients, big flavor—and it fits right in with the red, white, and blue spirit of the day.
Serve this saucy beef spooned over mashed potatoes, buttered egg noodles, or steamed white rice so all those juices have something to soak into. A simple side of sweet corn, green beans, or a crisp lettuce salad rounds it out nicely. On Flag Day, I like to set it out buffet-style with hamburger buns so folks can make hearty sandwiches, then add a bowl of coleslaw and a plate of sliced watermelon to keep things festive but easy.
5-Ingredient Slow Cooker Flag Day BeefServings: 6
Ingredients
2 pounds raw beef stew meat cubes
2 medium red bell peppers, cut into 1-inch chunks
2 medium yellow bell peppers, cut into 1-inch chunks
1 can (14.5 ounces) diced tomatoes with juices
1 bottle (18 ounces) thick, smoky barbecue sauce
Directions
Place the red and yellow bell pepper chunks in an even layer on the bottom of a large slow cooker. Pour the canned diced tomatoes with all their juices over the peppers and gently stir to combine. The bright red and yellow pieces should be clearly visible at the bottom.
Scatter the raw beef stew meat cubes evenly over the pepper and tomato mixture. There is no need to brown the meat first; just make sure the cubes are spread out so they cook evenly.
Pour the entire bottle of barbecue sauce over the beef, covering the meat as much as possible. Use a spoon to lightly nudge the sauce around so it seeps down between the beef cubes, but do not worry if some pieces are not fully submerged.
Cover the slow cooker with the lid and cook on LOW for 7 to 8 hours, or on HIGH for 3 1/2 to 4 1/2 hours, until the beef is very tender and easily pulls apart with a fork.
Once the beef is tender, give everything a good stir so the peppers, tomatoes, and sauce are well combined with the meat. Taste the sauce and adjust with a pinch of salt or a splash of water if it seems too thick or intense.
Turn the slow cooker to WARM until you are ready to serve. Spoon the beef and vegetables over your choice of mashed potatoes, noodles, rice, or into split sandwich buns, making sure each serving gets plenty of the rich, red-and-gold sauce.
Variations & Tips
If you like a little heat, add 1 teaspoon crushed red pepper flakes or a few dashes of hot sauce along with the barbecue sauce. For a slightly sweeter, more kid-friendly version, choose a honey or brown sugar-style barbecue sauce and add 1 sliced onion on the bottom with the peppers (this would be a sixth ingredient, but it works nicely if you are not strictly counting). You can also swap half of the barbecue sauce for beef broth to make it more like a stew and less like a sandwich filling, especially if you plan to serve it over potatoes or noodles. To stretch the meal for a crowd, stir in a drained can of pinto or kidney beans during the last hour of cooking. For a leaner option, you may use well-trimmed beef stew meat or even cubes of bottom round; just be sure to cook long enough for the tougher cuts to become tender. Food safety notes: Always start with fresh, cold beef and keep it refrigerated until you are ready to add it to the slow cooker. Do not put frozen stew meat directly into the slow cooker, as it will stay too long at unsafe temperatures; thaw it completely in the refrigerator first. Make sure your slow cooker is at least half full but not more than about two-thirds full so it heats properly. Cook on LOW or HIGH as directed without frequently removing the lid, since repeated opening can lower the temperature and lengthen the time the meat spends in the unsafe zone. Leftovers should be cooled quickly, then refrigerated within 2 hours and eaten within 3 to 4 days, or frozen for longer storage.
