Christmas Eve Beef Stew

Christmas Eve Beef Stew

115 Reviews 5 Pics
  • Prep

    10 m
  • Ready In

    6 h 20 m
It's A New Day
Recipe by  It's A New Day

“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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 8 servings

ADVERTISEMENT

Directions

  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.

Share It

Reviews (115)

Rate This Recipe
NateS in Chicago
200

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
152

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
122

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.

More Reviews

Similar Recipes

Slow Cooker Beef Stew I
(2,101)

Slow Cooker Beef Stew I

Hearty Beef Stew
(140)

Hearty Beef Stew

Beef Stew II
(129)

Beef Stew II

Beer Beef Stew II
(72)

Beer Beef Stew II

Oven Beef Stew
(59)

Oven Beef Stew

Diego's Special Beef Stew
(59)

Diego's Special Beef Stew

Nutrition

Amount Per Serving (8 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Healthier Slow Cooker Beef Stew I

>

next recipe:

Slow Cooker Beef Stew I