CP Chicago Beef

For the Chicago Beef

 

2 pounds of beef cooked rare and sliced thin

1 quart of good beef broth

4 to 8 oz. beer

2 medium onions sliced

¾ each green and yellow peppers sliced

1 stalk celery sliced thin

6 pepperoncini peppers

1 tablespoon dried oregano

1 tablespoon dried parsley

1 teaspoon dried basil

½ teaspoon dried thyme

1 tablespoon red wine vinegar

1 tablespoon Worcestershire sauce

Salt and fresh ground pepper to taste

Hot sauce to taste

Garlic to taste

 

Mix all together in a Crockpot and cook on low for 4 to 6 hours. I like to set it on high for ½ hour to get all hot before going to low. This time I waited and added the sliced pepper the last two hours.

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