Ingredients for Zaremba's Stew
- London Broil Beef
- Garlic Salt
- Garlic Powder
- Black Pepper
- Salsa
- Tomato Sauce
- Peas And Carrots
- Black Beans
- Marsala Wine
- Red Potatoes
- Honey
- Nonfat Beef Broth
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How to Make Zaremba's Stew
- Season the beef generously with salt and pepper. Place the 2 lbs beef chuck roast in a 6-quart slow cooker.
- In a large bowl, whisk together the beef broth, tomato paste, Worcestershire sauce, 1 tbsp dried marjoram, 1 tsp dried thyme, 1 tsp smoked paprika, ½ tsp garlic powder, and ¼ tsp black pepper.
- Peel and roughly chop the carrots and potatoes. Add the 2 cups chopped carrots, 2 cups chopped potatoes, 1 large chopped onion, and 1 cup chopped celery to the bowl with the broth mixture.
- Pour the entire broth mixture over the beef in the slow cooker.
- Cover and cook on low for 8 hours, or until the beef is incredibly tender and easily shreds with a fork.
- Before serving, taste and adjust seasoning as needed. Garnish with fresh parsley (optional).
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
46g
Fat
17g
Carbs
9g
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