Shredded Beef with peppers and onions

Lynn Socko


This is just one of the many dishes I make using shredded beef that comes from making homemade beef stock.


★★★★★ 3 votes

20 Min
30 Min


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  • 4 c
    shredded beef
  • 1
    red bell, and green bell, sliced
  • 1 c
    mushrooms, sliced, opt
  • 1 tsp
    ea. of crushed black pepper and granulated garlic

  • 3 c
    beef stock
  • 1 c
  • 1/4 Tbsp
  • 1/2 tsp
    ea. black pepper and coarse sea salt
  • 1 tsp
    worcestershire sauce
  • 1/4 tsp
    kitchen bouquet

How to Make Shredded Beef with peppers and onions


  1. Prepare your favorite mashed potato recipe. (Can also use rice or pasta).
  2. Add a little olive oil (2 tablespoons) to a skillet and simmer peppers and onions on low heat till tender. If using fresh mushrooms, add about the last 5 minutes of cooking time. Add salt, pepper and granulated garlic. Heat together for about 5 min. Remove from pan.
  3. Heat 3 c. of beef broth. Mix together 1 c of cold water mixed with 1/4 c of cornstarch (make sure all lumps are removed), add to hot broth with 1 tsp. of worcestshire sauce, 1/4 tsp black pepper, and 1/2 tsp. coarse sea salt. Add 1/4 tsp. of Kitchen Bouquet for a darker, richer, color. Simmer till thickened.
  4. After gravy has thickened, return peppers and shredded beef back to gravy. Mix well. Serve over mashed potatoes, rice or pasta.

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About Shredded Beef with peppers and onions

Course/Dish: Beef, Vegetables, Potatoes
Other Tag: Healthy
Hashtags: #and, #meat

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