Christmas Eve Beef Stew
Christmas Eve Beef Stew is rich, hearty, and deeply comforting.Tender beef and vegetables simmer slowly in a flavorful broth.It’s perfect for feeding a crowd with minimal stress.A timeless holiday dish that warms both heart and home.
Ingredients
- 2 lbs beef chuck, cut into cubes
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 carrots, sliced
- 3 potatoes, cubed
- 2 celery stalks, sliced
- 3 tablespoons tomato paste
- 3 cups beef broth
- 1 cup red wine (optional)
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and black pepper to taste
- 2 tablespoons flour (for thickening)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Season beef with salt and pepper, then brown in batches until seared on all sides. Remove and set aside.
- In the same pot, sauté onions until soft, then add garlic and cook briefly.
- Stir in tomato paste and flour, cooking for 1 minute.
- Add beef broth and red wine, scraping the bottom of the pot.
- Return beef to the pot along with carrots, potatoes, celery, bay leaves, thyme, and rosemary.
- Bring to a gentle boil, then reduce heat, cover, and simmer for 2½–3 hours until beef is tender.
Notes
- Beef chuck is ideal for slow cooking.
- The stew thickens naturally as it simmers.
- Flavour improves when made a day ahead.
- Red wine adds depth but is optional.
- Remove bay leaves before serving.