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

1. Place ingredients in the order listed into a large (5-6 quart) slow cooker (crock pot).

2. Cover and cook on low for about 8 hours or until done.

3. Stir; adjust seasonings, if necessary (salt, etc).

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