2 lbs. beef stew meat
1 (32 oz.) can tomatoes, chopped
8 carrots, cross cut in lg. chunks
1 c. celery, chopped
1/2 pkg. onion soup mix
1 tbsp. sugar
1 tbsp. salt
3 tbsp. tapioca
2 slices white bread cubes, crusts removed
1 lb. frozen peas
Dash of rosemary, thyme, marjoram
1/2 c. cooking sherry
4 c. diced potatoes

1. Place all ingredients in Dutch oven (except bread cubes and peas).

2. Sprinkle cubed bread on top.

3. Bake at 250 degrees, covered for 5 1/2 hours.

4. Add frozen peas and bake another 1/2 hour.