This is a great stew recipe to use up any prime rib leftovers after Christmas. Serve with garlic rolls.

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Recipe Summary

prep:
30 mins
cook:
6 hrs
total:
6 hrs 30 mins
Servings:
8
Yield:
8 servings
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Ingredients

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

Directions

Instructions Checklist
  • Combine water and beef base in a 6-quart slow cooker and stir well.

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  • Add prime rib, potatoes, frozen vegetables, red wine, onion, ketchup, celery, carrots, garlic, parsley, thyme, salt, and pepper. Cook on Low until vegetables are tender, 6 to 8 hours.

Cook's Note:

I use LeGout(R) beef base from a restaurant supply store rather than beef broth or beef boullion. I find it adds better flavor. Adjust amount to your taste.

Nutrition Facts

540 calories; protein 23.5g; carbohydrates 46.4g; fat 27g; cholesterol 63.8mg; sodium 1055.2mg. Full Nutrition
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Reviews (2)

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Most helpful positive review

Rating: 4 stars
01/16/2019
I made one change and that was to replace the ketchup with tomato sauce. It might not have been but I was afraid of it being too sweet. This turned out good and is one I would make again. Read More
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
01/16/2019
I made one change and that was to replace the ketchup with tomato sauce. It might not have been but I was afraid of it being too sweet. This turned out good and is one I would make again. Read More
Rating: 2 stars
01/02/2021
May be because I used burgundy, but was way too sweet. If I make again, will used drier red wine, and diced tomato instead of ketchup. Added a couple tablespoons of flour to thicken up the sauce. Read More
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