Christmas Eve Beef Stew Chef John Recipes

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Christmas Eve Beef Stew

"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 :

• 2 1/2 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 1/2 tablespoons tapioca
• 2 cubes beef bouillon
• 1/8 teaspoon dried thyme
• 1/8 teaspoon dried rosemary
• 1/8 teaspoon dried marjoram
• 1/4 cup red wine
• 1 (10 ounce) package frozen green peas, thawed

Instructions :

Prep : 10M	Cook : 8M	Ready in : 6H20M

• Preheat the oven to 250 degrees F (120 degrees C).
• 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.
• Bake for 5 to 6 hours in the preheated oven. Add peas during last half hour of cooking.

Notes :

• Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

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