Cool-jams Beef Stew

March 03, 2014 1 min read

Cool-jams Beef Stew

Here is our favorite Cool-jams winter beef stew full of potatoes, carrots, celery and peas in a rosemary-tomato broth which is thickened with pearl tapioca. It can be made in a slow cooker or a Dutch oven. Enjoy!  


2 1/2 pounds beef stew meat, diced into 1 inch pieces

1 (28 ounce) can stewed tomatoes, with juice

1 cup chopped celery

4 carrots, sliced

3 potatoes, cubed

3 onions, chopped

3 1/2 tablespoons tapioca

2 cubes beef bouillon

1/8 teaspoon dried thyme

1/8 teaspoon dried rosemary

1/8 teaspoon dried marjoram

1/4 cup red wine

1 (10 ounce) package frozen green peas, thawed


1. Preheat the oven to 250 degrees F (120 degrees C).

2. Place beef, tomatoes, celery, carrots, potatoes, onions, and tapioca into a Dutch oven. Season with beef bouillon, thyme, rosemary, and marjoram; stir in red wine. Place the lid on the Dutch oven.

3. Bake for 5 to 6 hours in the preheated oven. Add peas during last half hour of cooking.