Five Hour Oven Stew - cooking recipe

Ingredients

1 1/4 lb. stew beef
14 oz. can tomatoes
1/2 c. chopped celery
2 medium sliced carrots
1 1/2 c. medium chopped onions
1/2 c. red wine
1/16 tsp. each thyme, marjoram and rosemary
2 Tbsp. tapioca (quick type)
1 beef bouillon cube
1/2 lb. sugar
1 1/2 c. medium cubed potatoes
1 (5 oz.) pkg. frozen peas
freshly ground pepper

Preparation

Do not brown beef or drain tomatoes.
Combine all ingredients into 5-quart casserole and bake, covered, at 250\u00b0 for 5 hours. After 3 hours of cooking, stir well, then continue cooking remainder of the time. Serves 6 to 8.