Italian Beef

contributed by Sharon Brening

4 lb. roast beef

1 T oregano

3 bay leaves

2 T vinegar

2 t caraway seed

2 onions, diced

½ t garlic powder

½ c water

2 t fennel seed

Cook on low.

Then add: 4 green peppers, cut in strips

3 beef bouillon cubes

Serve on Hoagies.

Top with cheese, opt.

YUM!

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