Special holiday beef stew with aromatic herbs, root vegetables, and a rich broth, ideal for festive meals.
Ingredients:
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
Directions:
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.
