Ingredients
1/2 cup dry red wine or beef broth1/2 cup olive oil4 garlic cloves, minced, divided1-1/2 teaspoons salt, divided1-1/2 teaspoons dried thyme, divided1-1/4 teaspoons dried marjoram, divided3/4 teaspoon dried rosemary, crushed, divided3/4 teaspoon pepper, divided1 pound beef stew meat, cut into 1- inch cubes1 pound lamb stew meat, cut into 1-inch cubes10 small red potatoes, halved1/2 pound medium fresh mushrooms, halved2 medium onions, thinly sliced2 cups fresh cauliflowerets1 can (16 ounces) kidney beans, rinsed and drained1-1/2 cups cut fresh green beans3 medium carrots, cut into 1/2-inch slices1 celery rib, thinly sliced1 cup beef broth2 tablespoons minced fresh parsley2 teaspoons sugar3 tablespoons cornstarch1/4 cup cold water6 cups hot cooked brown rice
Preparation
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.
In a 5- or 6-qt. slow cooker, layer the potatoes, mushrooms, onions, cauliflower, kidney beans, green beans, carrots, and celery.
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.
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.
