Christmas Eve Beef Stew

Christmas Eve Beef Stew

It's A New Day 61

"This is a family tradition for Christmas Eve! Serve with a green salad and a loaf of warm bread. It can also be made in a slow cooker."

Ingredients 6 h 20 m {{adjustedServings}} servings 474 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 474 kcal
  • 24%
  • Fat:
  • 14.6 g
  • 23%
  • Carbs:
  • 36g
  • 12%
  • Protein:
  • 47.4 g
  • 95%
  • Cholesterol:
  • 122 mg
  • 41%
  • Sodium:
  • 611 mg
  • 24%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Ready In

  1. Preheat the oven to 250 degrees F (120 degrees C).
  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. Place the lid on the Dutch oven.
  3. Bake for 5 to 6 hours in the preheated oven. Add peas during last half hour of cooking.
Tips & Tricks
Beef Bourguignon

Learn how to make this delicious beef stew, slow-cooked in red wine.

How to Make Pressure Cooker Beef Chili

See how quick and easy it is to make chili in your pressure cooker.

Rate recipe

Your rating


Reviews 118

  1. 145 Ratings

NateS in Chicago

I made the following adjustments: - Floured and browned the beef first - Rinsed the browning pan with the wine and 1 cup water (only used half the water since using a crock pot) - Layered the veggies in the bottom, meat on top, held the spices and bouillon back, cooked on low - crumbled the bouillon and spices into the pot 2 hours before serving. Crushed the spices between my fingers to release flavor, used 1/2 tsp of each. - Added 2 bay leaves and a lightly heaping tablespoon of cornstarch. Wound up a little thin but acceptably so to my tastes. Very flavorful. Keeping the bouillon back towards the end will help keep your meat moist; the sodium draws moisture out.

Amber Pitts

Extremely tasty! I did not change a thing except coat my meat in flour and brown before adding. I used the slow cooker and layered it as follows: tomatoes, carrots, celery, potatoes, onions, meat. I added 1/2 cup water and 1/4 cup red wine and then cooked on high for 2 hours with no stirring. After 2 hours I began stirring about every 30 minutes and then 2 hours before serving, I added another 1/2 cup water and then the boullion and spices as another member said that the salt in the boullion draws moisture out of the meat if you add it at the beginning and she was right as the meat was nice and tender this way. Add peas 20 minutes before serving. This came out very thick and rich for me and I had to use no thickner, other than the flour coating on the meat. This is by far the best stew I have made. Oh, and I recommend pepper.

Kathryn Mazierski

I'm not a big stew fan, but this recipe is fantastic! I used my slow cooker for this recipe. At the suggestion of others, I also doubled the amount of seasoning. During the last hour of cooking, I added a package of Knorr brand brown gravy mix. The result was terrific.