

OVEN BAKED STEW     [print]  |  [comments]

2 pounds beef stew meat
1/4 to 1/2 cup red wine
16 ounces can of tomatoes, undrained. (Or chopped tomatoes with enough tomato juice to equal 2 cups)
6 whole carrots, cut into chunks
3 stalks celery thickly sliced
1 large onion, chopped
1 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon thyme leaves
1/8 teaspoon marjoram leaves
1/8 teaspoon rosemary leaves

1. Heat oven to 250 degrees.

2. In ungreased 3-quart casserole, combine all ingredients; mix well. (I usually layer the meat first, then the veggies, then the tomatoes with all the spices in it. This can probably be cooked in a crock pot as well.)

3. Cover; bake for 5 to 6 hours or until meat and vegetables are tender, stirring occasionally.
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