Zaremba Stew - Now This Is To Die For!

• 2 lbs of certified angus beef eye round, fresh (Original recipe calls for any type of roasting beef)
• 1 teaspoon garlic salt
• 1 teaspoon dehydrated onion
• 1 teaspoon garlic powder
• 1 teaspoon black pepper
• 1/4 teaspoon white pepper (optional)
• 1 teaspoon paprika
• 2 (15 ounce) cans peas and carrots (original recipe calls for fresh carrots and peas)
• 1 (16 ounce) can black beans
• 1/2 cup tomato sauce or 1/2 cup tomato paste
• 1/2 cup salsa
• 1/2 cup marsala wine
• 1 (14 ounce) can vegetable broth (your choice) or (14 ounce) can beef broth (your choice)
• 1 cup Burgundy wine
• 2 -3 large potatoes (If you like potatoes, you can use either, see instructions below) or 5 -6 small red potatoes (If you like potatoes, you can use either, see instructions below)

1. In a mixing bowl, combine garlic salt, garlic powder, black pepper, white pepper (optional), paprika, dehydrated onions and broth.
2. Microwave for about 2-3 minutes.
3. Place beef into a slow-cooker.
4. Add to the microwaved spices, the marsala wine and Burgundy wine- and mix well.
5. Pour the spice and wine mixture over the beef in the slow-cooker.
6. Add the black beans, salsa, tomato sauce (or paste) and carrots and peas on top of the beef as well.
7. Set the slow cooker for 8-10 hours to seal in the incredible flavours.
8. Serve 8-10 hours later to a very happy family.
9. ***NOTE:If you want to, you can also add 2-3 large potatoes or 5-6 small red potatoes to this if you like potatoes.
10. If you decide to do this, they should be added last.

garlic salt, onion, garlic, black pepper, white pepper, paprika, peas, black beans, tomato sauce, salsa, marsala wine, vegetable broth, burgundy wine, potatoes

Taken from www.food.com/recipe/zaremba-stew-now-this-is-to-die-for-56737 (may not work)