This beef stew features potatoes, carrots, celery, and peas in a rosemary-tomato broth thickened with pearl tapioca. It can also be made in a slow cooker.
Preparation Time
10 mins
Total Time
10 mins
Calories
474 Calories
Recipe Instructions
Step 1
Preheat the oven to 250 degrees F (120 degrees C).
Step 2
Place beef, tomatoes, celery, carrots, potatoes, onions, and tapioca into a Dutch oven. Season with beef bouillon, thyme, rosemary, and marjoram; stir in red wine. Cover with the lid.
Step 3
Bake in the preheated oven for 5 to 6 hours. Add peas during the last 30 minutes of cooking.
Ingredients
4 carrots, sliced
1 cup chopped celery
3 onions, chopped
3 potatoes, cubed
1 (28 ounce) can stewed tomatoes, with juice
2 cubes beef bouillon
1 (10 ounce) package frozen green peas, thawed
0.25 cup red wine
0.125 teaspoon dried thyme
0.125 teaspoon dried rosemary
3.5 tablespoons tapioca
2.5 pounds beef stew meat, diced into 1 inch pieces
