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Ingredients Jump to Instructions ↓

  1. Yield: 8 servings

  2. 2 1/2 lb beef stew meat, diced into 1 inch pieces

  3. 1 can (28 ounce) stewed tomatoes , with juice

  4. 1 cup chopped celery

  5. 4 carrots , sliced

  6. 3 potatoes , cubed

  7. 3 onions , chopped

  8. 3 1/2 tablespoons tapioca

  9. 2 cubes beef bouillon

  10. 0.12 teaspoons dried thyme

  11. 0.12 teaspoons dried rosemary

  12. 0.12 teaspoons dried marjoram

  13. cups red wine

  14. 2 cups water

  15. 1 package (10 ounce) frozen green peas, thawed

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 250 degrees F (120 degrees C).

  2. Place beef, tomatoes, celery, carrots, potatoes, onions, and tapioca into a Dutch oven. Season with beef bouillon, thyme, rosemary, and marjoram, and stir in red wine and water. Place the lid on the Dutch oven.

  3. Bake for 5 to 6 hours in the preheated oven. Add peas during last half hour of cooking.

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