Crock Pot Stew

• 1 each onions finely chopped
• 2 each garlic cloves, minced
• 1 pound potatoes peeled or unpeeled, cut in 3/4 inch cubes
• 1 1/2 cup cabbage coarsely shredded
• 1 each carrots peeled, sliced
• 1/4 cup rice long-grain
• 1 pound beef, round steak trimmed of all fat, cut in bite-size pieces
• 1 1/2 cup beef stock defatted, or bouillon
• 3/4 cups red wine
• 1/4 cup ketchup
• 2 teaspoons brown sugar packed
• 1/2 tablespoon apple cider vinegar
• 1 1/2 teaspoon thyme dried
• 1 teaspoon chili powder
• 1/2 teaspoon dry mustard
• 1/4 teaspoon black pepper

1. In large crockpot, combine onion, garlic, potatoes, cabbage, carrot, and rice.
2. Add meat.
3. In 4-cup measure or similar bowl, stir together broth, wine, ketchup, brown sugar, vinegar, thyme, chili powder, mustard, and black pepper.
4. Pour mixture over meat and vegetables.
5. Cover crockpot and cook 1 hour on High.
6. Stir meat and vegetables into sauce, and cook an additional 6 1/2 to 8 hours on low.

onions, garlic, potatoes, cabbage, carrots, rice, beef, beef stock, red wine, ketchup, brown sugar, apple cider vinegar, thyme, chili powder, dry mustard, black pepper

Taken from recipeland.com/recipe/v/crock-pot-stew-1624 (may not work)