Oven Beef Stew

16 ingredients
4 steps

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

Directions

  1. 1
    Combine all ingredients in a 5-quart casserole.
  2. 2
    Cook, covered, at 250°
  3. 3
    for 5 hours.
  4. 4
    After 3 1/2 hours of cooking, stir well; continue cooking.

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