Yummy Slow Cooker Beef Stew

*Parsley*'s Note:

A fall/winter favorite here! This recipe makes a lot, but can easily be halved.

• Total Time: 8 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 8 hrs

Ingredients:

Servings: 8

• 4 -5 medium potatoes, peeled and cut into small chunks
• 2 cups sliced carrots
• 2 -2 1/2 lbs beef stew meat, approx 1 1/2-inch chunks
• 3 -4 minced garlic cloves, amount to taste
• 8 ounces white pearl onions, peeled, frozen are easiest
• 1/2 cup frozen peas, can use fresh
• 2 (15 ounce) cans stewed tomatoes, UNdrained
• 1 (15 ounce) can beef gravy
• 1 tablespoon Worcestershire sauce
• 1/4 cup Burgundy wine, can use sherry, red wine, etc
• 2 tablespoons brown sugar
• 1/2 teaspoon marjoram
• 1/4 teaspoon black pepper
• 1/2 teaspoon thyme
• 1/4 teaspoon salt, more to taste
• 1/4 cup chopped fresh parsley
• 2 cups finely shredded cabbage

Directions:

1. Place ingredients in the order listed into a large (5-6 quart) slow cooker (crock pot).
2. Cover and cook on low for about 8 hours or until done.
3. Stir; adjust seasonings, if necessary (salt, etc).
4. Eat!

Reviews

[Ck2plz]

This was fantastic! I used 2.25 lb meat, increased the garlic and worcestershire sauce, chopped onion and fresh parsley. My crock pot was filled to the brim. I would make this again in a heart beat! Thanks!

[runningirl]

I only gave 4 stars as I modified the recipe base on my cupboard/family preferences. Very delicious- I used cream of mushroom soup (condensed) instead of gravy; no wine on hand; omitted celery and cabbage; added pasta shells last hour of cooking on "high" as it needed thickening and I did not want to use corn starch. A keeper-thanks!

[Chef Annie Bananie]

We LOVED this. I used beef broth and boullion paste instead of gravy, Walnut Creek Merlot, stewed and petite diced tomatoes, some Liquid Smoke, and no cabbage. Started it too late to do the slow cooker, so did it on the stove in a dutch oven, This tasted so so good, with just some bacon and potato bread made in the breadmaker and a glass of the merlot to accompany it. This one will become a traditional dish for us, I can tell already! Thanks, Parsley!