Aunt Donna'S Vermont Beef Stew - cooking recipe

Ingredients

2 lb. beef, cut bite size
8 carrots, cut coin shape thick
1 c. sliced celery
1 (2 lb.) can tomatoes (whole)
1/2 pkg. onion soup
1/2 c. cooking sherry
3 Tbsp. tapioca
2 slices bread, cubed
dash of pepper, thyme, marjoram and rosemary

Preparation

Mix all together.
Cook at 250\u00b0 for 6 to 8 hours, covered. Last 20 minutes, add 1 package frozen peas.
Cook uncovered.