Ingredients with Measurements:
- 2 lbs beef stew meat, cut into bite-sized pieces
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 2 cups beef broth
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup all-purpose flour
- 1/4 cup water
- 1/2 cup frozen corn
- 1/2 cup frozen lima beans
- 1/2 cup frozen okra
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Slow cooker
Step-by-step instructions:
1. Heat the vegetable oil in a large skillet over medium-high heat. Add the beef stew meat and cook until browned on all sides, about 5 minutes.
2. Transfer the beef to the slow cooker.
3. In the same skillet, add the onion, garlic, green bell pepper, and red bell pepper. Cook until the vegetables are tender, about 5 minutes.
4. Add the vegetables to the slow cooker.
5. Pour the beef broth, diced tomatoes, Worcestershire sauce, thyme, rosemary, salt, and black pepper into the slow cooker. Stir to combine.
6. Cover the slow cooker and cook on low for 8 hours or on high for 4 hours.
7. In a small bowl, whisk together the flour and water until smooth. Stir the flour mixture into the slow cooker.
8. Add the frozen corn, lima beans, and okra to the slow cooker. Stir to combine.
9. Cover the slow cooker and cook on high for an additional 30 minutes, or until the vegetables are tender and the sauce has thickened.
10. Stir in the chopped parsley before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 8 hours on low or 4 hours on high, plus an additional 30 minutes on high
Temperature:
- Low or high setting on slow cooker
Serving size:
- 6 servings
Nutritional information:
- Calories: 385
- Total fat: 16g
- Saturated fat: 5g
- Cholesterol: 105mg
- Sodium: 1000mg
- Total carbohydrates: 23g
- Dietary fiber: 5g
- Sugars: 7g
- Protein: 38g
Substitutions for ingredients:
- Beef stew meat can be substituted with pork or chicken.
- Frozen vegetables can be substituted with fresh vegetables.
Variations:
- Add diced potatoes to the slow cooker for a heartier meal.
- Use different types of beans, such as kidney beans or black beans.
- Add hot sauce or red pepper flakes for a spicier version.
Tips and tricks:
- Browning the beef before adding it to the slow cooker adds extra flavor to the dish.
- If the sauce is too thin, whisk together more flour and water and add it to the slow cooker.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stove until heated through.
Presentation ideas:
- Serve in bowls with crusty bread on the side.
Garnishes:
- Sprinkle chopped fresh parsley on top.
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Crusty bread
- Side salad
- Roasted vegetables
Troubleshooting advice:
- If the sauce is too thick, add more beef broth or water.
Food safety advice:
- Make sure the beef is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Philly Pepper Pot is a traditional Philadelphia soup that dates back to the Revolutionary War. It was originally made with tripe, but this version uses beef stew meat.
Flavor profiles:
- Savory, slightly sweet, and herbaceous.
Serving suggestions:
- Serve hot with crusty bread on the side.
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