2 lbs. beef stew meat, cubed
1 tsp. salt
3 tbsp. onion soup mix
1/8 tsp. thyme
1/8 tsp. marjoram
1/2 c. red cooking wine
6 carrots, cut into 1 1/2 inch pieces
4 stalks celery, thickly sliced
1 (16 oz.) can tomatoes, undrained
1 tbsp. sugar
1/8 tsp. pepper
1/8 tsp. rosemary
1/4 c. tapioca
2 med. onion, cut into chunks
3 ears, Nibblers Corn on the cob, cut into 1 inch pieces (or substitute 1 small can of whole kernel corn
2 med. potatoes, cut into chunks
1 c. frozen peas

Heat oven to 275 degrees. In 6 quart dutch oven or roaster, combine all ingredients except corn, potatoes and peas. Bake covered at 275 degrees for 4 hours, stirring occasionally. Add corn and potatoes, continue baking for 1 hour. Add peas. Bake additional 30 minutes until meat is tender and vegetables are cooked. If desired serve with cooked rice or noodles. 8 to 10 servings.