This beef stew 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
- 2.5 pounds beef stew meat , diced into 1 inch pieces
- 1 can stewed tomatoes , 28 ounce
- 1 cup chopped celery
- 4 carrots , sliced
- 3 potatoes , cubed
- 3 onions , chopped
- 3.5 tablespoons tapioca
- 2 cubess beef bouillon
- 0.13 teaspoons dried thyme
- 0.13 teaspoons dried rosemary
- 0.13 teaspoons dried marjoram
- 0.25 cups red wine
- 1 package frozen green peas , 10 ounce
Instructions
-
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. Cover with the lid.
-
3
Bake in the preheated oven for 5 to 6 hours. Add peas during the last 30 minutes of cooking.
Nutrition Facts
Per serving
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