Beef Stew

Beef Stew

 "Serve with a green salad and a loaf of warm bread. It can also be made in a slow cooker."

 Ingredients 
 Original recipe makes 8 servings

•  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 

Directions

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.

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