Christmas Eve Stew–an easy dump and go slow cooker recipe for beef stew with potatoes, carrots and fire roasted tomatoes.
Christmas Eve Stew
This is the easiest recipe! You can easily dump everything into the slow cooker at lunchtime on Christmas Eve and then enjoy dinner in the evening. It tastes great with a green salad and some crusty bread. It’s a hearty and warm dinner for a busy family day. You can save some of the carrots for the reindeer too 😉
Recipe adapted from Christmas Eve Beef Stew on All Recipes.
Ingredients/Substitution Ideas
- Beef stew meat
- Fire roasted diced tomatoes
- Dried onion
- Baby carrots–or 3 carrots, peeled and cut into chunks
- Celery
- Red potatoes–or peeled russet potatoes
- Quick cooking tapioca*–used as a thickener. You can also make a cornstarch slurry at the end of cooking time and stir it in to thicken.
- Better than Bouillon beef base
- Dried thyme
- Dried rosemary
- Dried marjoram
- Kosher salt
- Black pepper
- Red wine vinegar
- Water
Steps
Stir all ingredients into the slow cooker.
Cover and cook on low for 6 hours.
Ladle into bowls and serve.
Notes/Tips
- Serve with crusty bread. I like making French bread.
- Try stirring in a cup of peas at the end.
- This recipe is gluten free and dairy free.
- I used my 6 quart ninja slow cooker. I don’t think my particular model is for sale anymore but it’s similar to this one.*
- For more flavor brown the stew meat in a bit of oil before slow cooking.
- Store leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months.
- Other recipes you can make with baby carrots are Pleasantville Chicken and Instant Pot Lemon Herbed Chicken and Red Potatoes.
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
Christmas Eve Stew
- Prep Time: 15 minutes
- Cook Time: 6 hours on low
- Total Time: 0 hours
- Yield: 4–5 servings 1x
Description
An easy dump and go slow cooker recipe for beef stew with potatoes, carrots and fire roasted tomatoes.
Ingredients
- 20 ounces beef stew meat
- 1 (14.5 oz) can fire roasted diced tomatoes
- 1 Tbsp dried onion
- 1 3/4 cup baby carrots
- 2 ribs of celery, sliced
- 13 ounces red potatoes, cut into 1/2 inch cubes
- 2 Tbsp quick cooking tapioca
- 2 tsp Better than Bouillon beef base
- 1/4 tsp dried thyme
- 1/4 tsp dried rosemary
- 1/4 tsp dried marjoram
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 Tbsp red wine vinegar
- 1 cup water
Instructions
- Stir all ingredients into the slow cooker.
- Cover and cook on low for 6 hours.
- Ladle into bowls and serve.
- Category: Beef
- Method: Slow Cooker
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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
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