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Zaremba Stew - Now This is to Die For!

Ready In:
10hrs 10mins
Serves:
Units:

ingredients

directions

  • 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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  1. 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.
    Reply
  2. Mrs. Moon
    I have made this twice now and it is very good. In the interest of time I didn't microwave the spices, just dumped them in. Also I was out of dehydrated onion so I just used fresh, fresh baby carrots and half a bag of frozen peas. A great version of this recipe. Thanks for sharing!
    Reply
  3. Mimi Bobeck
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