Christmas Eve Beef Stew

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.


  • 2 ½ 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 ½ tablespoons tapioca
  • 2 cubes beef bouillon
  • ⅛ teaspoon dried thyme
  • ⅛ teaspoon dried rosemary
  • ⅛ teaspoon dried marjoram
  • ¼ cup red wine
  • 1 (10 ounce) package frozen green peas, thawed



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.


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