Pepper Pot Stew
This looks like a great meal on a camping trip. Imagine sitting around a campfire telling ghost stories and maybe playing guitar and before you make those yummy s’mores you have a nice bowl of Pepper Pot Stew.
1 1/2 pounds moose meat, or beef cut into 2 or 3 inch cubes
2 cups bell peppers (red, yellow, orange or green or mix them up) cut into 2 or 3 inch pieces
1 large onion coarsely chopped
3 tablespoons flour
2 tablespoons Worcestershire sauce
3 cups beef broth
2 large tomatoes chopped
2 large carrots sliced 1/8 inch or so
2 tablespoons soy sauce
2 teaspoons dried parsley
2 tablespoons vegetable oil
Salt and pepper
[ Rewind: Snooze Breakfast Pot Pie ]
In a medium stockpot or Dutch oven, fry the meat in vegetable oil until nicely browned; ass onions and cook 2 minutes more. Sprinkle with flour; add in beef broth, Worcestershire sauce, salt and pepper.
Cook on medium heat for 10 minutes. Now add the tomatoes, carrots, soy sauce and parsley. Reduce heat to simmer for 20 minutes. Serve with potatoes or even rice.
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