Christmas Eve Beef Stew recipe

8 servings

2 1/2 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 1/2 tablespoons tapioca

2 cubes beef bouillon

1/8 teaspoon dried thyme

1/8 teaspoon dried rosemary

1/8 teaspoon dried marjoram

1/4 cup red wine

2 cups water

1 (10 ounce) package frozen green peas, thawed

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

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.

Bake for 5 to 6 hours in the preheated oven.

Add peas during last half hour of cooking.