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
• 2 cups water
• 1 (10 ounce) package frozen green peas, thawed