Peppered Beef Stew
February 8, 2013 · Print This Article
4 to 5 lbs beef roast, cubed bite size
1/4 to 1/2 cup crushed black peppercorns
2 large yellow onions, coarse diced
2 large ripe tomatoes, coarse diced
1 large red bell pepper, coarse diced
2 lb small red potatoes, scrubbed
2 large carrots, chopped
2 celery stalks, chopped
1/4 cup dried oregano
1/4 cup dried basil
1/4 cup dried dill weed
1 Tbsp celery seed
1 Tbsp kosher salt
1 tsp caraway seed, optional
water to cover
Put the cubed beef in a bowl, add the crushed peppercorns and toss until well coated.
Put all ingredients in the crockpot, (in the order listed), pour in just enough water to cover the ingredients.
Cover the crockpot, set temperature to LOW, and cook for 8 to 9 hours, stirring twice during the cooking time.
Serves 6 to 8.