Slow Baked Stew - cooking recipe

Ingredients

2 lb. stew meat
1 can cream of mushroom soup
1 can tomato soup
1 lb. carrots, sliced
7 potatoes, peeled and cubed
1 large onion, chopped
4 Tbsp. chopped fresh marjoram
2 Tbsp. chopped fresh rosemary
2 Tbsp. chopped fresh sage
2 Tbsp. chopped fresh thyme
4 Tbsp. chopped fresh sweet basil
1/2 c. chopped fresh parsley
4 cloves garlic, mashed or minced
4 small red peppers, finely chopped
1 qt. (4 c.) coarsely chopped Swiss chard (approximately 1 large bunch)
40 raw cockle clams
2 large cooked crab, cleaned and cracked
36 raw prawns (12 to 20 count)
2 lb. sea bass, rockfish or other firm fleshed fresh white fish
2 large cans (1 lb. 13 oz. each) solid packed tomatoes
1 small can (6 oz.) tomato paste
3/4 c. olive oil
2 Tbsp. salt
a pinch of safranine
2 tsp. freshly ground pepper
1 c. dry white table wine

Preparation

Combine the marjoram, rosemary, sage, thyme and sweet basil; add parsley, garlic and chopped red peppers; toss all together with the Swiss chard.