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.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 250 degrees F (120 degrees C).

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  • 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.

  • Bake for 5 to 6 hours in the preheated oven. Add peas during last half hour of cooking.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

474.1 calories; 47.4 g protein; 36 g carbohydrates; 121.9 mg cholesterol; 611.1 mg sodium. Full Nutrition

Reviews (132)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/09/2007
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. Read More
(234)

Most helpful critical review

Rating: 1 stars
06/18/2012
I hate to be the one to give this recipe 2 star but I will explain. I mede it exactly as it is written and at six hours into cooking the meat was done though tough the veggies were not fully cooked/stil slightly crunchy it was very bland and the base was extremely thin and watery. I came back here and took a good look at the reviews and found the problem. Most people changed the recipe. Anyway I salvaged it by doing most of the stuff listed turning the oven up to 300 and cooking it for 3 more hours. Then it was very good but also extremely annoying especially eating dinner at 9:30. Please people stop rating recipes that you have drastically altered and changed. It is very misleading. Read More
(89)
167 Ratings
  • 5 star values: 99
  • 4 star values: 45
  • 3 star values: 13
  • 2 star values: 5
  • 1 star values: 5
Rating: 5 stars
01/08/2007
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. Read More
(234)
Rating: 5 stars
07/02/2008
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. Read More
(185)
Rating: 5 stars
12/15/2003
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. Read More
(130)
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Rating: 1 stars
06/18/2012
I hate to be the one to give this recipe 2 star but I will explain. I mede it exactly as it is written and at six hours into cooking the meat was done though tough the veggies were not fully cooked/stil slightly crunchy it was very bland and the base was extremely thin and watery. I came back here and took a good look at the reviews and found the problem. Most people changed the recipe. Anyway I salvaged it by doing most of the stuff listed turning the oven up to 300 and cooking it for 3 more hours. Then it was very good but also extremely annoying especially eating dinner at 9:30. Please people stop rating recipes that you have drastically altered and changed. It is very misleading. Read More
(89)
Rating: 4 stars
01/19/2005
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. Read More
(44)
Rating: 5 stars
10/25/2005
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!! Read More
(42)
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Rating: 4 stars
12/12/2003
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. Read More
(35)
Rating: 5 stars
12/15/2003
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... Read More
(26)
Rating: 5 stars
12/12/2003
I made this today in the crockpot (8 hours on low) and had it waiting when my husband and I got home from church....What a treat! He tends to be reserved with his compliments so his enthusiastic "This is great stuff!" was practically gushing!:) I'll definitely make this over and over again. I actually made half the recipe but doubled the original spice amounts and it was perfect! Read More
(26)