Prime Rib Stew

4.2
(5)

This is a great stew recipe to use up any prime rib leftovers after Christmas. Serve with garlic rolls.

3
3
Prep Time:
30 mins
Cook Time:
6 hrs
Total Time:
6 hrs 30 mins
Servings:
8
Yield:
8 servings
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Ingredients

Original recipe (1X) yields 8 servings

  • 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

Directions

  1. Combine water and beef base in a 6-quart slow cooker and stir well.

  2. 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.

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.

Nutrition Facts (per serving)

540 Calories
27g Fat
46g Carbs
24g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 540
% Daily Value *
Total Fat 27g 35%
Saturated Fat 11g 56%
Cholesterol 64mg 21%
Sodium 1055mg 46%
Total Carbohydrate 46g 17%
Dietary Fiber 7g 24%
Total Sugars 7g
Protein 24g 47%
Vitamin C 46mg 51%
Calcium 69mg 5%
Iron 4mg 22%
Potassium 1310mg 28%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.