- Preheat oven to 250Âº F.
- In a large container, add cubed meat, chopped onions, sliced celery, carrots, potatoes, beef broth and canned tomatoes. Add seasonings, cover with foil. Bake for 5 hours.
- If desired, add peas during the last 45 minutes of cooking.
- If the soup is too thick, add beef both until desired consistency. Freezes well.
|Prep Time: 30 minutes|
Cook Time: 5 hours
Container: large dutch oven
|-||1 1/2 pounds stew beef, cubed|
|-||4 cups beef broth|
|-||1 cup onion, chopped|
|-||3 carrots, peeled and sliced|
|-||1 cup celery, sliced|
|-||2 large potatoes, peeled and cubed|
|-||28 ounces canned tomatoes|
|-||1 tablespoon sugar|
|-||2 teaspoons salt, or to taste|
|-||1/2 teaspoon freshly ground black pepper, or to taste|
|-||1/2 teaspoon crushed rosemary|
|-||1/2 teaspoon ground thyme|
|-||1/2 teaspoon ground marjoram|
|-||1 cup frozen peas, optional|