• sixteen oz. of red meat stew meat.
• 2 of every bell pepper.
• 1 vegetable oil.
• three tbsp. Of Worcestershire sauce.
• 1 tsp of minced garlic.
• 1 can of red meat broth.
• 1 can of stewed tomatoes.
• 1 season salt.
• 1 all-reason flour
• HOW TO DO IT:
Combine the flour and season salt in a huge blending bowl, then coat the beef with inside the mixture.
Heat the oil in a skillet, then upload the beef, garlic, and bell peppers (reduce into strips) and prepare dinner dinner till the beef starts to brown.
Remove the beef and peppers from the skillet and vicinity them in a gradual cooker coated with paper towels, leaving the grease behind.
Add the stewed tomatoes with juice and 1 can of red meat broth to the oil with inside the skillet wherein we cooked the beef.
Gradually upload the flour, stirring constantly, till you’ve got got a gravy, then pour it over the beef with inside the gradual cooker.
Cook on low for eight hours, covered.