Ingredients
3 pounds beef stew meat, cut into 1-inch cubes3 medium green peppers, diced2 large onions, diced1 can (6 ounces) tomato paste1/2 cup packed brown sugar1/4 cup cider vinegar3 tablespoons chili powder2 teaspoons salt2 teaspoons Worcestershire sauce1 teaspoon ground mustard14 to 16 sandwich buns, split
Preparation
In a 6-qt. slow cooker, combine the beef, green peppers and onions. In a small bowl, combine tomato paste, brown sugar, vinegar, chili powder, salt, Worcestershire sauce and mustard. Stir into meat mixture. Cover and cook on high for 8-10 hours or until meat is tender.
Skim fat from cooking juices. Shred beef, using two forks. With a slotted spoon, place about 1/2 cup beef mixture on each bun.
