 | | Directions |
- Preheat oven to 250º F.
- In a large container, add cubed meat, chopped onions, sliced celery, carrots, potatoes, beef broth and canned tomatoes. Add seasonings, cover with foil. Bake for 5 hours.
- If desired, add peas during the last 45 minutes of cooking.
- If the soup is too thick, add beef both until desired consistency. Freezes well.
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Prep Time: 30 minutes
Cook Time: 5 hours
Container: large dutch oven
Servings: 6
|  | | Ingredients | | - | | 1 1/2 pounds stew beef, cubed |
| - | | 4 cups beef broth |
| - | | 1 cup onion, chopped |
| - | | 3 carrots, peeled and sliced |
| - | | 1 cup celery, sliced |
| - | | 2 large potatoes, peeled and cubed |
| - | | 28 ounces canned tomatoes |
| - | | 1 tablespoon sugar |
| - | | 2 teaspoons salt, or to taste |
| - | | 1/2 teaspoon freshly ground black pepper, or to taste |
| - | | 1/2 teaspoon crushed rosemary |
| - | | 1/2 teaspoon ground thyme |
| - | | 1/2 teaspoon ground marjoram |
| - | | 1 cup frozen peas, optional |
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