2 ½ pounds beef stew meat, diced into 1 inch pieces
1 (28 ounce) can stewed tomatoes, with juice
1 cup chopped celery
4carrots, sliced
3potatoes, cubed
3onions, chopped
3 ½ tablespoons tapioca
2 cubes beef bouillon
⅛ teaspoon dried thyme
⅛ teaspoon dried rosemary
⅛ teaspoon dried marjoram
¼ cup red wine
1 (10 ounce) package frozen green peas, thawed
Directions
Step 1
Preheat the oven to 250 degrees F (120 degrees C).
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Step 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.
Step 3
Bake for 5 to 6 hours in the preheated oven. Add peas during last half hour of cooking.