It’s time for Karen’s Killer Fixin’s! Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me. I simply love to cook and want to share that love with my readers. So every Friday, I share one recipe I think you and your family might enjoy. It might be a main course recipe. A cookie or baked item. Candy. Salads. Whatever strikes my eye and fancy…which today is PEPPER POT STEW!

 I love a peppery beef stew. This one isn’t made in a crock pot but it’s still tender and delicious!

I hope you enjoy today’s Killer Fixin’s. Happy eating!

Karen

P.S. We’re at 135 recipes and counting with this posting. Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

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PEPPER POT STEW
[Serves 6-8]

2 lb. lean stewing beef
1 cup sliced carrots
¼ cup flour
1 onion, chopped
2 T. oil
1 lg. potato, diced
3 cups beef stock
½ tsp. black pepper
1 ½ tsp. salt
2 T. parsley, chopped
mushrooms

Cut beef into 1” cubes.  Cover with flour and brown in hot oil. Add salt and stock and cook, covered about 2 hours until meat is tender.  Add vegetables, pepper, and parsley and cook until vegetables are tender.