christmas eve beef stew
categories:  Beef | Slow Cooker | Soup   

Prepared: 2005-12-24

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
• 2 cups water
• 1 (10 ounce) package frozen green peas, thawed

Preparation:

• 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, and stir in red wine and water.
• 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.

makes 8 servings @ 477 calories per serving