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Crock Pot Stew
| Ingredients | |||
| 1 | each | onion, finely chopped | |
| 2 | each | garlic, cloves, minced | |
| 1 | pound | potatoes, peeled or unpeeled, cut in 3/4 inch cubes | |
| 1 1/2 | cup | cabbage, coarsely shredded | |
| 1 | each | carrot, peeled, sliced | |
| 1/4 | cup | rice, long-grain | |
| 1 | pound | beef round, trimmed of all fat, cut in bite-size pieces | |
| 1 1/2 | cup | beef broth, defatted, or bouillon | |
| 3/4 | cup | red wine | |
| 1/4 | cup | ketchup | |
| 2 | teaspoon | brown sugar, packed | |
| 1/2 | tablespoon | apple cider vinegar | |
| 1 1/2 | teaspoon | thyme, dried | |
| 1 | teaspoon | chili powder | |
| 1/2 | teaspoon | dry mustard | |
| 1/4 | teaspoon | black pepper | |
Directions: | |||
| In large crockpot, combine onion, garlic, potatoes, cabbage, carrot, and rice. Add meat. In 4-cup measure or similar bowl, stir together broth, wine, ketchup, brown sugar, vinegar, thyme, chili powder, mustard, and black pepper. Pour mixture over meat and vegetables. Cover crockpot and cook 1 hour on High. Stir meat and vegetables into sauce, and cook an additional 6 1/2 to 8 hours on low. | |||
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