Yield: 1 Servings
|3 pounds||Stew beef (the cheapest kind)|
|1 \N||Rib celery, chopped|
|1 medium||Onion, chopped|
|½ \N||Green pepper, chopped|
|1½ tablespoon||Commercial barbecue sauce|
|1½ teaspoon||Tabasco sauce|
|1½ teaspoon||Chili powder|
Combine all ingredients in the crockpot. Simmer on low for 6-8 hours...longer if desired. When meat is tender, shred it using two forks.
Return it to the pot for about 10 minutes.
Personal Notes: There will be a lot of liquid in the pot before you shred the meat. (You'll be sure this recipe is a flop at this point.) Simply shred the meat (takes a few minutes) and put it back in the pot. The meat will absorb all the liquid. This reheats well in the microwave. Trust this recipe!!! It has been made many times and the recipe shared with many people.
Posted to EAT-L Digest 20 Sep 96 From: "Sharon H. Frye" <shfrye@...> Date: Sat, 21 Sep 1996 11:07:23 EDT