Slow Cooked Christmas Eve Beef Stew Recipe

Warm up your heart and soul with this hearty and flavorful Christmas Eve Beef Stew. Made with tender beef, root vegetables, and aromatic herbs, this slow cooked stew is the perfect dish to enjoy on a cold winter night. The tender meat and rich flavors of this stew will make your Christmas Eve dinner unforgettable. Gather your loved ones around the table and savor the comforting taste of this classic American dish.

Ingredients

• 2 pounds beef chuck, cut into 1-inch cubes
• 2 tablespoons all-purpose flour
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 carrots, peeled and cut into 1-inch pieces
• 2 parsnips, peeled and cut into 1-inch pieces
• 2 celery stalks, diced
• 1 cup frozen peas
• 4 cups beef broth
• 1 cup red wine
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and black pepper to taste

Directions

1. In a large bowl, toss the beef cubes with flour until evenly coated.
2. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
3. Working in batches, brown the beef cubes on all sides. Remove from the pot and set aside.
4. In the same pot, add the chopped onion and minced garlic. Sauté until onions are translucent.
5. Add the carrots, parsnips, and celery to the pot. Cook for 5 minutes, stirring occasionally.
6. Return the beef cubes to the pot and pour in the beef broth and red wine.
7. Add the bay leaves, dried thyme, and dried rosemary to the pot. Season with salt and black pepper to taste.
8. Bring the stew to a boil, then reduce heat to low. Cover and simmer for 2 hours, or until the beef is tender.
9. Stir in the frozen peas and cook for an additional 10 minutes.
10. Remove the bay leaves before serving.
11. Serve the Christmas Eve Beef Stew hot, accompanied by crusty bread or mashed potatoes.

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