slow cooker ribeye stew by chef on the loose

1 lb small cubed Ribye

2 lbs Yukon Gold Baby potato’s

4 Carrots Peeled and sliced 1/4″

2 Celery stalks Sliced 1/4″

3 red onions finely chopped

1 lg can stewed tomato’s and juice

2 cups frozen corn

4 cloves fresh Garlic thinly sliced Centers Pulled

1/2tsp Black corn pepper

2 tbs lea n perins Worcester sauce

1 cup Red (port) Wine

2 Cups water or Low Sodium beet stock

Place in the slow cooker on Low heat cook 6-7 Hours serve On a Bed of Sticky rice or Egg noodles

Or just as is with a piece of fresh French bread and side salad.

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