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OVEN BAKED STEW [print]
Ingredients
2 pounds beef stew meat
1/4 to 1/2 cup red wine 16 ounces can of tomatoes, undrained. (Or chopped tomatoes with enough tomato juice to equal 2 cups) 6 whole carrots, cut into chunks 3 stalks celery thickly sliced 1 large onion, chopped 1 teaspoon salt 1/8 teaspoon pepper 1/8 teaspoon thyme leaves 1/8 teaspoon marjoram leaves 1/8 teaspoon rosemary leaves Instructions
1. Heat oven to 250 degrees.
2. In ungreased 3-quart casserole, combine all ingredients; mix well. (I usually layer the meat first, then the veggies, then the tomatoes with all the spices in it. This can probably be cooked in a crock pot as well.) 3. Cover; bake for 5 to 6 hours or until meat and vegetables are tender, stirring occasionally. 
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