Beef And Lamb Stew

• 1/2 cup dry red wine or beef broth
• 1/2 cup olive oil
• 4 garlic cloves, minced, divided
• 1-1/2 teaspoons salt, divided
• 1-1/2 teaspoons dried thyme, divided
• 1-1/4 teaspoons dried marjoram, divided
• 3/4 teaspoon dried rosemary, crushed, divided
• 3/4 teaspoon pepper, divided
• 1 pound beef stew meat, cut into 1- inch cubes
• 1 pound lamb stew meat, cut into 1-inch cubes
• 10 small red potatoes, halved
• 1/2 pound medium fresh mushrooms, halved
• 2 medium onions, thinly sliced
• 2 cups fresh cauliflowerets
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1-1/2 cups cut fresh green beans
• 3 medium carrots, cut into 1/2-inch slices
• 1 celery rib, thinly sliced
• 1 cup beef broth
• 2 tablespoons minced fresh parsley
• 2 teaspoons sugar
• 3 tablespoons cornstarch
• 1/4 cup cold water
• 6 cups hot cooked brown rice

1. In a large resealable plastic bag, combine the wine, oil, 2 minced garlic cloves, 1/2 teaspoon salt, 1 teaspoon thyme, 3/4 teaspoon marjoram, 1/2 teaspoon rosemary and 1/4 teaspoon pepper; add beef and lamb. Seal bag and turn to coat; refrigerate for 8 hours.
2. In a 5- or 6-qt. slow cooker, layer the potatoes, mushrooms, onions, cauliflower, kidney beans, green beans, carrots, and celery.
3. Drain meat and discard marinade; add to slow cooker. Combine the broth, parsley, sugar and remaining garlic, salt, thyme, marjoram, rosemary and pepper; pour over the top.
4. Cover and cook on low for 8-10 hours or until meat and vegetables are tender. Combine cornstarch and water until smooth; stir into stew. Cover and cook 30 minutes longer or until thickened. Serve with rice.

red wine, olive oil, garlic, salt, thyme, marjoram, rosemary, pepper, meat, stew meat, red potatoes, fresh mushrooms, onions, fresh cauliflowerets, kidney beans, green beans, carrots, celery, beef broth, parsley, sugar, cornstarch, cold water, hot cooked brown rice

Taken from www.tasteofhome.com/recipes/beef-and-lamb-stew/ (may not work)