Name: Zaremba Stew - Now This is to Die For!
Prep time: 10 min
Cook time: 10 h
Total time: 10 h 10 min
Yield: 8 serving(s)
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 1/2 cup tomato paste; 1/2 cup salsa; 1/2 cup marsala wine; 1 (14 ounce) can vegetable broth (your choice) or 1 (14 ounce) can 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)

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Recipe by Mimi Bobeck

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Ready In:: 10hrs 10mins
Serves:
Units:

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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 1/2 cup tomato paste
¹⁄₂ cup salsa
¹⁄₂ cup marsala wine
1 (14 ounce) can vegetable broth (your choice) or (14 ounce) can 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

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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@Mimi Bobeck

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@Mimi Bobeck

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review by littleturtle

9/18/2007

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.

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review by Mrs. Moon

7/16/2007

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!

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creation by Mimi Bobeck

3/20/2003