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10 minutes
380 minutes
- 2.5 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
- 3.5 tablespoons tapioca
- 2 cubes beef bouillon
- 0.125 teaspoon dried thyme
- 0.125 teaspoon dried rosemary
- 0.125 teaspoon dried marjoram
- 0.25 cup red wine
- 1 (10 ounce) package frozen green peas, thawed
- Heat your oven to 250 degrees F (120 degrees C).
- Combine the beef, tomatoes, celery, carrots, potatoes, onions, and tapioca in a Dutch oven. Add beef bouillon, thyme, rosemary, and marjoram for seasoning, then mix in red wine. Cover with the lid.
- Roast in the preheated oven for 5 to 6 hours, then stir in peas during the final 30 minutes of cooking.
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