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Prime Rib Stew

Prime Rib Stew

Lily Coleman
This is a great stew recipe to use up any prime rib leftovers after Christmas. Serve with garlic rolls.
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Prep Time 30 minutes
Cook Time 6 hours
Total Time 6 hours 30 minutes
Course Soup
Servings 8
Calories 540 kcal

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.