Ingredients
- 3 green peppers (chopped)
- 3 worcestershire souce
- 3 lb beef stew
- 2 c onions (chopped)
- 1/2 c brown sugar packed
- 1/4 c cider vinegar
- 2 ts salt
- 1 t dry mustard
Combine the ingredients and put into a slow cooker or crockpot in order given. Use a 3 1/2 5 quart cooker. Cover and cook on high for 8 hours.
With a wire whisk, stir mixture until meat is shredded. Serve on long hard rolls or hamberger buns.
"Tis like a visit with a friend to use her recipe" From the Kitchen of Norma Bean, Cozad Nebraska (Janet's Sister) Formatted for MealMaster by Janet Newcomer, Dec 1996.
Norma's comment: I really do enjoy this recipe and it freezes well. I check for doneness after 5-6 hours and adjust accordingly, turning to low.
