Oven Beef Stew
| Yield: | 15 Servings |
| Categories: | Meat |
| 2 1/2 | lb | Beef stew meat |
| 1 | cn | (28-oz) tomatoes; undrained |
| 1 | c | Coarsely chopped celery |
| 4 | md | Carrots; sliced |
| 3 | md | Potatoes; cubed |
| 3 | md | Onions; chopped |
| 1 | pk | (10-oz) frozen peas or green beans |
| 3 | -(up to) | |
| 4 | tb | Flour |
| 2 | -(up to) | |
| 3 | Beef bouillon cubes | |
| 1 | tb | Salt |
| 1 | tb | Sugar |
| Pepper; freshly ground | ||
| 1/8 | ts | Thyme |
| 1/8 | ts | Rosemary |
| 1/8 | ts | Marjoram |
| 1/2 | c | Red wine |
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