Zaremba Stew - Now This is to Die For! |
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Prep Time: 10 Minutes Cook Time: 600 Minutes |
Ready In: 610 Minutes Servings: 8 |
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Ingredients:
2 lbs of certified angus beef eye round, fresh (original recipe calls for any type of roasting beef) |
1 teaspoon garlic salt |
1 teaspoon dehydrated onion |
1 teaspoon garlic powder |
1 teaspoon black pepper |
1/4 teaspoon white pepper (optional) |
1 teaspoon paprika |
2 (15 ounce) cans peas and carrots (original recipe calls for fresh carrots and peas) |
1 (16 ounce) can black beans |
1/2 cup tomato sauce or 1/2 cup tomato paste |
1/2 cup salsa |
1/2 cup marsala wine |
1 (14 ounce) can vegetable broth (your choice) or 1 (14 ounce) can beef broth (your choice) |
1 cup burgundy wine |
2 -3 large potatoes (if you like potatoes, you can use either, see instructions below) or 5 -6 small red potatoes (if you like potatoes, you can use either, see instructions below) |
Directions:
1. In a mixing bowl, combine garlic salt, garlic powder, black pepper, white pepper (optional), paprika, dehydrated onions and broth.
2. Microwave for about 2-3 minutes.
3. Place beef into a slow-cooker.
4. Add to the microwaved spices, the marsala wine and Burgundy wine- and mix well.
5. Pour the spice and wine mixture over the beef in the slow-cooker.
6. Add the black beans, salsa, tomato sauce (or paste) and carrots and peas on top of the beef as well.
7. Set the slow cooker for 8-10 hours to seal in the incredible flavours.
8. Serve 8-10 hours later to a very happy family.
9. ***NOTE:If you want to, you can also add 2-3 large potatoes or 5-6 small red potatoes to this if you like potatoes.
10. If you decide to do this, they should be added last.
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