Five Hour Beef Stew
3 lb stew meat; cubed
2 oz red wine
1 can tomatoes with green chilis; large
1 Tbs sugar
1 package frozen peas
1 Tbs salt
6 carrots; sliced
1 tsp pepper
3 medium potatoes; cubed
1/4 tsp thyme
3 medium onions; coarsely chopped
1/4 tsp marjoram
1 cup celery; chopped
1/4 tsp rosemary
3 Tbs tapioca; instantPut all ingredients in a deep casserole, cover tightly and bake for 5 hours at 225F. Not necessary to brown the beef first.
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