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    Christmas Eve Beef Stew


    Source of Recipe


    Aunt Saunny

    2 1/2 pounds beef stew meat, diced into 1 inch pieces
    1 (28 oz) can stewed tomatoes, with juice
    1 cup chopped celery
    4 carrots, sliced
    3 potatoes, cubed
    3 onions, chopped
    3 1/2 tblsp tapioca
    2 cubes beef bouillon
    1/8 tsp dried thyme
    1/8 tsp dried rosemary
    1/8 tsp dried marjoran
    1/4 cup red wine
    2 cups water
    1 (10 oz) pkg frozen green peas, thawed

    Preheat oven to 250°. 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 and water. Place lid on Dutch oven and bake for 5 - 6 hours in preheated oven. Add peas during last half hour of cooking.

    Note: This can also be prepared in the slow cooker. Delicious served with a green salad and a loaf of crusty bread.



 

 

 

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