This is a great stew recipe to use up any prime rib leftovers after Christmas. Serve with garlic rolls.
Prime Rib Stew
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.
Notes
Cook’s Note
I use LeGout beef base from a restaurant supply store rather than beef broth or beef bouillon. I find it adds better flavor. Adjust the amount to your taste.
