Christmas Eve Beef Stew

Here is a beef stew full of potatoes, carrots, celery and peas in a rosemary-tomato broth which is thickened with pearl tapioca. It can be made in a slow cooker or a Dutch oven.

• Preparation Time: 10 mins
• Total Time: 10 mins
• Calories: 474 Calories

Ingredients

• 4 carrots, sliced
• 1 cup chopped celery
• 3 onions, chopped
• ⅛ teaspoon dried thyme
• 3 potatoes, cubed
• 2 ½ pounds beef stew meat, diced into 1 inch pieces
• 1 (28 ounce) can stewed tomatoes, with juice
• 3 ½ tablespoons tapioca
• 2 cubes beef bouillon
• ⅛ teaspoon dried rosemary
• ⅛ teaspoon dried marjoram
• ¼ cup red wine
• 1 (10 ounce) package frozen green peas, thawed

Recipe 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. Place the lid on the Dutch oven.

Step 3

Bake for 5 to 6 hours in the preheated oven. Add peas during last half hour of cooking.