Oven Beef Stew - cooking recipe

Ingredients

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

Preparation

Combine all ingredients except peas in a 4 1/2 to 5-quart saucepan. Bake at 250\u00b0 for 5 hours. Add peas and stir after 3 1/2 hours.