Description
This is a great stew recipe to use up any prime rib leftovers after Christmas. Serve with garlic rolls.
Ingredients
- 5 cups water
- 2 tablespoons beef soup base (such as LeGout®)
- 4 cups cubed cooked prime rib
- 4 large potatoes, peeled and diced
- 2 cups frozen mixed vegetables
- 1 cup red wine
- 1 large onion, diced
- ½ cup ketchup
- 3 stalks celery, diced
- 2 carrots, peeled and diced
- 1 tablespoon minced garlic
- 1 teaspoon dried parsley
- ½ teaspoon dried thyme
- salt and ground black pepper to taste
Instructions
- Combine water and beef base in a 6-quart slow cooker and stir well.
- 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.
Prep Time: 30 mins
Cook Time: 6 hrs
Total Time: 6 hrs 30 mins
Servings: 8