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Christmas Eve Beef Stew | Daily Dine

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Christmas Eve Beef Stew

Christmas Eve Beef Stew

This beef stew features potatoes, carrots, celery, and peas in a rosemary-tomato broth thickened with pearl tapioca. It can also be made in a slow cooker.

View original recipe on allrecipes.com

dinneramerican

0

Prep Time: 10 minutes

Total Time: 380 minutes

Servings: 8

Nutritional Information

Calories:474 kcal

Carbohydrate:36 g

Cholesterol:122 mg

Fat:15 g

Dietary Fiber:6 g

Protein:47 g

Saturated Fat:6 g

Sodium:611 mg

Sugar:10 g

Unsaturated Fat:0 g

Ingredients

2.5 pounds beef stew meat, diced into 1 inch pieces

1 28 ounce can stewed tomatoes, with juice

1 cup chopped celery

4 carrots, sliced

3 potatoes, cubed

3 onions, chopped

3.5 tablespoons tapioca

2 cubes beef bouillon

0.125 teaspoon dried thyme

0.125 teaspoon dried rosemary

0.125 teaspoon dried marjoram

0.25 cup red wine

1 10 ounce package frozen green peas, thawed

Instructions

Step 1
Preheat the oven to 250 degrees F (120 degrees C).
Step 2
Place beef, tomatoes, celery, carrots, potatoes, onions, and tapioca into a Dutch oven. Season with beef bouillon, thyme, rosemary, and marjoram; stir in red wine. Cover with the lid.
Step 3
Bake in the preheated oven for 5 to 6 hours. Add peas during the last 30 minutes of cooking.