Zaremba Stew - Now This is to Die For!

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 tomato paste
• 1/2 cup salsa
• 1/2 cup marsala wine

• 1 (14 ounce) can vegetable broth or 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. 1

   In a mixing bowl, combine garlic salt, garlic powder, black pepper, white pepper (optional), paprika, dehydrated onions and broth.

2. 2

   Microwave for about 2-3 minutes.

3. 3

   Place beef into a slow-cooker.

4. 4

   Add to the microwaved spices, the marsala wine and Burgundy wine- and mix well.

5. 5

   Pour the spice and wine mixture over the beef in the slow-cooker.

6. 6

   Add the black beans, salsa, tomato sauce (or paste) and carrots and peas on top of the beef as well.

7. 7

   Set the slow cooker for 8-10 hours to seal in the incredible flavours.

8. 8

   Serve 8-10 hours later to a very happy family.

9. 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. 10

    If you decide to do this, they should be added last.