"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." — It's A New Day
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2 1/2 pounds
beef stew meat, diced into 1 inch pieces
1 (28 ounce) can
stewed tomatoes, with juice
3 1/2 tablespoons
1 (10 ounce) package
frozen green peas, thawed
I made the following adjustments:
- Floured and browned the beef first
- Rinsed the browning pan with the wine and 1 cup water (only used half the water since using a crock pot)
- Layered the veggies in the bottom, meat on top, held the spices and bouillon back, cooked on low
- crumbled the bouillon and spices into the pot 2 hours before serving. Crushed the spices between my fingers to release flavor, used 1/2 tsp of each.
- Added 2 bay leaves and a lightly heaping tablespoon of cornstarch.
Wound up a little thin but acceptably so to my tastes. Very flavorful. Keeping the bouillon back towards the end will help keep your meat moist; the sodium draws moisture out.
This was pretty bland and watery. I had to add additional spices and double the amount of flour/corn starch to get the consistency I wanted.
I'm not a big stew fan, but this recipe is fantastic! I used my slow cooker for this recipe. At the suggestion of others, I also doubled the amount of seasoning. During the last hour of cooking, I added a package of Knorr brand brown gravy mix. The result was terrific.
Extremely tasty! I did not change a thing except coat my meat in flour and brown before adding. I used the slow cooker and layered it as follows: tomatoes, carrots, celery, potatoes, onions, meat. I added 1/2 cup water and 1/4 cup red wine and then cooked on high for 2 hours with no stirring. After 2 hours I began stirring about every 30 minutes and then 2 hours before serving, I added another 1/2 cup water and then the boullion and spices as another member said that the salt in the boullion draws moisture out of the meat if you add it at the beginning and she was right as the meat was nice and tender this way. Add peas 20 minutes before serving. This came out very thick and rich for me and I had to use no thickner, other than the flour coating on the meat. This is by far the best stew I have made. Oh, and I recommend pepper.
this was tasty but sort of thin. I used the crockpot (which was FULL) instead of regular oven and would recommend to cut the water in half. You can always add if it is a little thick, but the liquid that comes from cooking vegetables in a crockpot will make it just right.
Awesome! I used 3pounds of stew meat and didn't cut it into 1 inch pieces, some were bigger...some were almost 3 inches. I made it in the Crock pot for 8 hours on Low, added frozen corn along with the peas and added more wine (about 3/4 cup) since there was more meat.
My husband told me this was the best Stew he has had in a long time, and also mentioned how the meat wasn't dry at all, I think keeping it in large chunks helped.
I also added some flour at the end to thicken it a bit (Mixed it with some of the beef stew liquid)
Thanks for the recipe!!
My husband absolutely loved this recipe!! I made it in the crock pot. I would use a little more spice next time but other than that it was delicious. I would definitely make this again.
GREAT! I also went with double seasonings. Also added salt to taste. The brown gravy mix at the end is a great addition!
Will make often...
* Percent Daily Values are based on a 2,000 calorie diet.
Christmas Eve Beef Stew
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 132
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