Tuesday, May 25, 2010

Philly Pepper Pot, Crock Pot style

Chuck read the original recipe in his new book, Dining on the B&O; recipes and sidelights from a bygone age. He wasn't too thrilled with the main ingredient (tripe), but he thought with beef it might work well. Here's his version.

Philly Pepper Pot, Chuck's Crock Pot version

1 lb. beef for stew, cut in bite size pieces and lightly browned.
2-3 teaspoons salt (optional)
6 Tablespoons butter
6 Tablespoons flour
1 quart beef stock
1 green bell pepper, sliced fine
1 red bell pepper, sliced fine
1 yellow bell pepper, also sliced in thin strips
1 onion (white works well), shredded
1 Tablespoon dried thyme
salt and pepper to taste

Melt butter over low heat and add the flour, stirring constantly until smooth. Add the stock. Bring to a boil and reduce to a simmer.
Place the meat and peppers and other ingredients in crockpot. Pour the beef gravy over the top. Simmer on low for 8-10 hours.

Serve over egg noodles or rice or on its own with home-made bread on the side. This will be thick!

Note: the original recipe called for tripe. If you're a fan of tripe or feeling adventurous, go ahead and use tripe in place of the beef.


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