Zaremba Stew - Now This is to Die For! Recipe #56737
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by Mimi Bobeck
½ day | 10 min prep
SERVES 8
- 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)
- In a mixing bowl, combine garlic salt, garlic powder, black pepper, white pepper (optional), paprika, dehydrated onions and broth.
- Microwave for about 2-3 minutes.
- Place beef into a slow-cooker.
- Add to the microwaved spices, the marsala wine and Burgundy wine- and mix well.
- Pour the spice and wine mixture over the beef in the slow-cooker.
- Add the black beans, salsa, tomato sauce (or paste) and carrots and peas on top of the beef as well.
- Set the slow cooker for 8-10 hours to seal in the incredible flavours.
- Serve 8-10 hours later to a very happy family.
- ***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.
- If you decide to do this, they should be added last.
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5 stars