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Prime Rib Stew

This is a great stew recipe to use up any prime rib leftovers after Christmas. Serve with garlic rolls.
Print Recipe
Prep Time 30 minutes
Cook Time 6 hours
Total Time 6 hours 30 minutes
Course lunch/dinner
Cuisine American
Servings 8 people
Calories 3168 kcal

Equipment

  • 1 6-Quart Slow Cooker Essential for long, slow cooking
  • 1 Chef's knife For dicing vegetables
  • 1 Cutting Board For safe vegetable preparation
  • 1 Measuring Cups and Spoons For accurate ingredient portions
  • 1 Large Stirring Spoon For combining ingredients

Ingredients
  

Main

  • 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

This stew is a fantastic way to elevate leftover prime rib. To deepen the flavor profile, consider a quick sauté of the diced onions, celery, carrots, and garlic in a touch of oil before adding them to the slow cooker—this caramelizes the vegetables and builds a richer base. While the recipe calls for cooked prime rib, if you have raw trimmings, browning them first will add significant umami. Always adjust seasoning (salt, pepper) at the very end of cooking, as the beef base and other ingredients contribute their own salinity. For a slightly thicker stew, a cornstarch or flour slurry can be added in the final hour of cooking.