CROCK POT PEPPER STEAK

CROCK POT PEPPER STEAK 16 oz of beef stew meat. 2 of each bell peppers. 1 vegetable oil. 3 tbsp. Of worcestershire sauce. 1 tsp of minced garlic. 1 can of beef broth. 1 can of stewed tomatoes. 1 season salt. 1 all-purpose flour. Mix together the flour and season salt in a large bowl, then coat the meat in the mixture. In a skillet, heat the oil, add in the meat, minced garlic, bell peppers (cut into strips) and cook until the meat starts to brown. Once browned, remove the meat and peppers from the skillet to a lined slow cooker, leaving the grease behind. In the skillet where we cooked the meat, add the stewed tomatoes with juice, and 1 can of beef broth to the oil. Add the flour gradually while stirring until you make a gravy then pour it over the meat in the slow cooker. Cook cover on low for 8 hours