CROCK POT PEPPER STEAK

CROCK POT PEPPER STEAK

All comes from the same plant, the color is related to how ripe it is and how it has been processed 

1.    Pepper is the number one selling spice in America

2.    Pepper comes in many colors, green, black, red and white

3.    Consider using whole peppercorns and grinding just before use to maintain flavor and add near the end of cooking

4.    Pepper is native to India and grows as a tall vine with the peppercorns as flowering drupes

5.    Pepper gets its kick from the compound peperone

6.    Pepper loses its flavor and aroma through evaporation so it’s best to keep it in an airtight container

FOR PREPARING THIS YOU WILL NEED

1 can of beef broth.

1 can of stewed tomatoes.

1 season salt.

1 all-purpose flour

16 Oz of beef stew meat.

2 of each bell peppers.

1 vegetable oil.

3 tbsp. Of Worcestershire sauce.

Instructions:

In a skillet,

heat the oil,

add in the meat,

 minced garlic,

bell peppers  and cook until the meat starts to brown.

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.