Here is our favorite Cool-jams winter beef stew full of potatoes, carrots, celery and peas in a rosemary-tomato broth which is thickened with pearl tapioca. It can be made in a slow cooker or a Dutch oven. Enjoy!
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
1 (10 ounce) package frozen green peas, thawed
1. Preheat the oven to 250 degrees F (120 degrees C).
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. Place the lid on the Dutch oven.
3. Bake for 5 to 6 hours in the preheated oven. Add peas during last half hour of cooking.