Burgundy Stew

• 1 large finely chopped onion
• 2 cloves minced garlic
• 1 lb boiling potato, peeled or unpeeled 3/4 inch cubes
• 1 12 cups coarsely shredded cabbage
• 14 cup uncooked long grain rice
• 1 large sliced carrot
• 1 12 cups defatted beef broth or 1 12 cups beef bouillon
• 34 cup red wine
• 14 cup ketchup
• 2 tablespoons packed light brown sugar
• 12 tablespoon apple cider vinegar
• 1 12 teaspoons dried thyme
• 1 teaspoon chili powder
• 12 teaspoon mustard powder
• 14 teaspoon black pepper
• 1 teaspoon red pepper flakes
• 1 -1 12 lb cubed beef stew meat

1. In a large crockpot, combine onion, garlic, potatoes, cabbage, carrot,and rice.
2. Add meat.
3. In 4 cup measuring bowl, stir together broth, wine, ketchup, brown sugar, vinegar, thyme, chili powder, mustard, and black pepper.
4. Pour mixture over meat and vegetables into sauce, and cook an addition 6 1/2 to 8 hours on low.

onion, garlic, boiling potato, cabbage, long grain rice, carrot, beef broth, red wine, ketchup, brown sugar, apple cider vinegar, thyme, chili powder, mustard powder, black pepper, red pepper, meat

Taken from www.food.com/recipe/burgundy-stew-53183 (may not work)