Beef Stew

A perfect hot, tasty meal to come home to after a long day of skiing or tobogganing!

Ingredients

• 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
• 2 cups water
• 1 (10 ounce) package frozen green peas, thawed

Instruction

1. Preheat the oven to 250°F (120°C).
2. Place beef, tomatoes, celery, carrots, potatoes, onions, and tapioca into a Dutch oven. Season with beef bouillon, thyme, rosemary, and marjoram, and stir in red wine and water. 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.
4. For extra flavor, double the seasonings.
5. Can also be cooked in a crock pot (only use about half the water for this method).