Sicilian Stew

• 2 lb. lean stew beef
• 1 (16 oz.) can tomatoes
• 1 c. beef broth
• 1/2 c. dry red wine
• 1/4 c. tapioca
• 3 cloves garlic, minced
• 3 bay leaves
• 2 tsp. each fresh or 1 teaspoon marjoram, oregano and basil
• 1 tsp. salt
• 1 tsp. sugar
• 1 tsp. fresh or 1/2 tsp. dried thyme
• 1/2 tsp. pepper
• 1/2 tsp. dry red pepper flakes
• 2 medium onions, cut up
• 4 stalks celery, cut up
• 2 to 4 potatoes, cut up
• 4 to 6 carrots, cut up
• 1/2 lb. fresh mushrooms
• 1 (10 oz.) pkg. frozen peas, thawed (optional)

1. Preheat oven to 275u0b0.
2. Mix together all ingredients through the celery in
3. a
4. large Dutch oven and bake 4 hours.
5. Add potatoes and carrots. Cover and bake 1 1/4 hours more or until vegetables are tender.
6. Saute mushrooms over medium heat.
7. Add mushrooms and peas to stew and bake 15 minutes more. Discard bay leaves.
8. Makes 6 to 8 servings.

lean stew beef, tomatoes, beef broth, red wine, tapioca, garlic, bay leaves, marjoram, salt, sugar, thyme, pepper, red pepper, onions, stalks celery, potatoes, carrots, fresh mushrooms, frozen peas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=861884 (may not work)