Ingredients:

1 large onion — finely chopped
2 garlic cloves — minced
1 lb boiling potatoes, peeled or unpeeled — cut in 3/4″ Cubes
1 1/2 cup cabbage — coarsely shredded
1 large carrot — peeled and sliced
1/4 cup long-grain rice — uncooked
1 lb beef round, trimmed of all fat — cut in bite-size pcs
1 1/2 cup beef broth, defatted–or bouillon
3/4 cup red wine
1/4 cup ketchup
2 tsp light brown sugar — packed
1/2 Tbs apple cider vinegar
1 1/2 tsp dried thyme
1 tsp chili powder
1/2 tsp powdered mustard
1/4 tsp black pepper

Preparation:

In large crock pot,combine onion,garlic,potatoes,cabbage,carrot and rice.Add meat. In 4-cup measure or similar bowl stir together broth,wine,ketchup,brown sugar,vinegar,thyme,chili powder,mustard and black pepper.Pour mixture over meat and vegetables.

Cover crock pot and cook 1 hour on high. Stir meat and vegetables into sauce, and cook an additional 6 1/2 to 8 hours on low.