Oven Beef Stew - cooking recipe

Ingredients

2 1/2 lb. lean stew meat, cut into 1-inch cubes
1 (28 oz.) can tomatoes, undrained
1 c. coarsely chopped celery
4 medium carrots, sliced
3 medium potatoes, cubed
1 (10 oz.) pkg. frozen English peas
3 to 4 Tbsp. quick-cooking tapioca
3 medium onions, chopped
2 beef bouillon cubes
1 Tbsp. salt
1 Tbsp. sugar
freshly ground pepper
1/4 tsp. ground thyme
1/4 tsp. rosemary leaves
1/4 tsp. ground marjoram
1/4 c. red wine

Preparation

Combine all ingredients in a 5-quart casserole.
Cook, covered, at 250\u00b0
for 5 hours.
After 3 1/2 hours of cooking, stir well; continue cooking.