German Peppered Beef Soup

• 5 pounds beef german peppered
• 2 large onions yellow diced large
• 1 cup sweet red bell peppers crushed
• 2 pounds red skinned potatoes
• 2 large carrots
• 2 each celery stalks
• 1/4 cup oregano
• 1/4 cup basil sweet
• 1 tablespoon celery seeds
• 18 cup caraway seeds
• 1/2 cup dill weed

1. Cut the meat into 1 inch chunks (leaving the precious pepper on it!
2. ), sear by your favorite method.
3. I prefer a small amount of sesame oil in a wok.
4. CROCK POT METHOD: chop everything up into 1 inch chunks throw in the pot, set on medium (200 degrees F), cover with water plus 1 inch (for the pan as my mentor said), cook covered (with a lid) stirring every 2 hours or so from the bottom for 4 hours, turn to low, cook covered for 6 hours.
5. PAN METHOD: chop everything into 1 inch chunks, place carrots, celery, and meat into pan, cook 1 hour at med/low (150 to 160 degrees), add the rest of the goodies, cook 1 hour.

beef, onions, sweet red bell peppers, red skinned potatoes, carrots, celery stalks, oregano, basil sweet, celery seeds, caraway seeds, dill weed

Taken from recipeland.com/recipe/v/german-peppered-beef-soup-46144 (may not work)