Zaremba Stew - Now This is to Die For!

READY IN: 10hrs 10mins
Top Review by littleturtle

I prepared this exactly as written except I used 2 cans of peas instead of peas with carrots. It was quick and easy to make and we thought tasted very good, but not amazing. I'm giving it 5 stars because I topped the leftovers with garlic mashed potatoes and a layer of cheese and baked it for a half hour and it was outstanding as sheperd's pie. DH couldn't get enough. Thanks.

Ingredients Nutrition


  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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