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6 hours
Prep: 20 minutes
Cook: 6 hours
1817 calories per serving view nutrition facts
8-10 servings
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| 5 | pounds | beef | german peppered |
| 2 | large | onions | yellow diced large |
| 1 | cup | sweet red bell peppers | crushed |
| 2 | pounds | red potatoes | |
| 2 | large | carrots | |
| 2 | each | celery stalks | |
| 1/4 | cup | oregano | |
| 1/4 | cup | basil | sweet |
| 1 | tablespoon | celery seeds | |
| 1/8 | cup | caraway seeds | |
| 1/2 | cup | dill weed |
Cut the meat into 1 inch chunks (leaving the precious pepper on it!), sear by your favorite method.
I prefer a small amount of sesame oil in a wok.
CROCK POT METHOD: chop everything up into 1 inch chunks throw in the pot, set on medium (200 degrees F), cover with water plus 1 inch (for the pan as my mentor said), cook covered (with a lid) stirring every 2 hours or so from the bottom for 4 hours, turn to low, cook covered for 6 hours.
PAN METHOD: chop everything into 1 inch chunks, place carrots, celery, and meat into pan, cook 1 hour at med/low (150 to 160 degrees), add the rest of the goodies, cook 1 hour.
| % Daily Value* | |
| Total Fat 104.0g | 160% |
| Saturated Fat 41.0g | 205% |
| Trans Fat 0.0g | |
| Cholesterol 488mg | 163% |
| Sodium 437mg | 18% |
| Total Carbohydrate 53.0g | 18% |
| Dietary Fiber 11.0g | 44% |
| Sugars 7.0g | |
| Protein 160.0g | 319% |
| Vitamin A | 146% | Vitamin C | 113% | |
| Calcium | 22% | Iron | 168% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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In the James Bond movie “Goldeneye”, 007 and the villainess are playfully racing down a scenic mountain roadway. Bond's passenger is a young female coworker sent by M to ...
I don't remember where I originally found this recipe, but I've been making it for 20? 25? years. My family LOVES it for Christmas, or any other time I can be talked into it, esp. the stuffing. I will say, we've changed it over the years and serve the stuffing with prime rib, using low sodium beef broth for moisture in the stuffing (just 'til it holds together; the amount isn't as important as how it looks & feels) It's pretty hard to keep the stuffing in when broiling tenderloin. NOTE: if you have a problem with things too salty (as I do), make sure to use LOW SODIUM ham (altho it's hard to find) and low-to-no-salt beef broth, and unsalted butter. People can always add salt to taste at the table, but unless you want to be drinking water, etc. for the next 24 hrs., be really careful of the salt level. Make up the "flavor" difference with 1/2 tsp. thyme and a shake of basil (NOT fresh), or your fav. herbs. WELL WORTH THE EFFORT!
A tender and delicious bread that tastes wonderful with a tasty pasta dish.
