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Categories:
stew beef tomatoes celery carrots potatoes onions frozen peas tapioca salt sugar thyme rosemary leaves marjoram red wine
Viewed: 64 - Published at: 5 years agoIngredients
- 2 1/2 lb. stew beef
- 28 oz. can tomatoes, undrained
- 1 c. coarsely chopped celery
- 4 medium carrots, sliced
- 3 medium potatoes, cubed
- 3 medium onions, chopped
- 1 (10 oz.) pkg. frozen peas
- 3 to 4 Tbsp. quick cooking tapioca
- 2 beef bouillon cubes
- 1 Tbsp. salt
- 1 Tbsp. sugar
- 1/8 tsp. thyme
- 1/8 tsp. rosemary leaves
- 1/8 tsp. marjoram
- 1/4 c. red wine
Method
- Combine all ingredients except peas in a 4 1/2 to 5-quart saucepan. Bake at 250° for 5 hours. Add peas and stir after 3 1/2 hours.
