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CROCK POT STEW
Yield: 6 servings
1 lg onion, finely chopped
2 garlic cloves, minced
1 lb boiling potatoes, cut in 3/4" cubes
1 1/2 c cabbage, coarsely shredded
1 lg carrot, peeled and sliced
1/4 c raw long-grain rice
1 lb beef round, trimmed of all fat, cut in bite-size pcs
1 1/2 c beef broth or bouillon
3/4 c red wine
1/4 c ketchup
2 ts light brown sugar
1/2 tb apple cider vinegar
1 1/2 ts dried thyme
1 ts chili powder
1/2 ts powdered mustard
1/4 ts black pepper
In large crock pot, 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 crock pot 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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Beef Stew 06