Categories: Beef, Main Dish, Slow Cooker, Stew
Ingredients
- 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
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Place ingredients in the order listed into a large (5-6 quart) slow cooker (crock pot).
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Cover and cook on low for about 8 hours or until done.
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Stir; adjust seasonings, if necessary (salt, etc).