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.