2 ½ pounds beef stew meat, diced into 1 inch pieces 1 (28 ounce) can stewed tomatoes, with juice
1 cup chopped celery 4 carrots, sliced 3 potatoes, cubed
3 onions, chopped 3 ½ tablespoons tapioca 2 cubes beef bouillon
⅛ teaspoon dried thyme ⅛ teaspoon dried rosemary ⅛ teaspoon dried marjoram ¼ cup red wine 1 (10 ounce) package frozen green peas, thawed
Preheat the oven to 250 degrees F (120 degrees C).
a Dutch oven, combine the meat, tomatoes, celery, carrots, potatoes, onions, and tapioca. Season with beef bouillon, thyme, rosemary, and marjoram; add red wine and stir to combine. Cover the Dutch oven with a cover.
In a preheated oven, bake for 5 to 6 hours. During the final half hour of cooking, add the peas.