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! Cool-jams Beef Stew
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 1 (10 ounce) package frozen green peas, thawed
Directions: 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.