- Pepper is the number one selling spice in America
- Pepper comes in many colors, green, black, red and white but all comes from the same plant, the color is related to how ripe it is and how it has been processed
- Pepper is native to India and grows as a tall vine with the peppercorns as flowering drupes
- It has been used in cooking for over 2000 years!
- Pepper was mostly eaten by the wealthy in the past as it was so expensive and sort after, traders formed spice routes from India to Europe and would often fight over them
- In the Middle ages a mans wealth was measured by his stock pile of pepper
- The Romans would even demand pepper as a ransom when besieging a city
- Pepper gets its kick from the compound peperine
- Pepper loses its flavor and aroma through evaporation so its best to keep it in an airtight container
- Consider using whole peppercorns and grinding just before use to maintain flavor and add near the end of cooking
- 16 oz of beef stew meat.
- 2 of each bell peppers.
- 1 vegetable oil.
- 3 tbsp. Of worcestershire sauce.
- 1 tsp of minced garlic.
- 1 can of beef broth.
- 1 can of stewed tomatoes.
- 1 season salt.
- 1 all-purpose flour
HOW TO MAKE:
In a large bowl, mix together the flour and season salt then coat the meat in the mixture.
In a skillet, heat the oil, add in the meat, minced garlic, bell peppers (cut into strips) and cook until the meat starts to brown.
Remove the meat and peppers from the skillet to a lined slow cooker leaving the grease behind.
In the skillet where we cooked the meat, add the stewed tomatoes with juice, and 1 can of beef broth to the oil.
Add the flour gradually while stirring until you make a gravy then pour it over the meat in the slow cooker.
Cook cover on low for 8 hours.