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This beef stew takes 5 hours to cook! On the bright side, all you have to do to make this recipe is throw the chopped ingredients into a casserole dish, stick it in the oven, and ignore it until it's done.

Yield: 8 servings

3 lb Stew meat--cubed
2 oz Red wine
1 can Tomatoes with green chilis--Large
1 Tbs Sugar
1 pack Frozen peas
1 Tbs Salt
6 Carrots--sliced
1 Tsp Pepper
3 md Potatoes--cubed
pinch Thyme
3 md Onions--coarsely chopped
pinch Marjoram
1 C Celery--chopped
1 pinch Rosemary
3 TB Tapioca--Instant

Put all ingredients in a deep casserole, cover tightly and bake for 5 hours at 225°. It is not necessary to brown the beef first.