Baked Beef Stew

Prep time : 25 minutes --- Bake : 1 -1/2 hours ---Makes 6 to 8 servings

1 -----------------------can (14 -1/2 ounces) diced tomatoes , undrained

3/4 --------------------cup water

1/4 --------------------cup red wine or beef broth

3 -----------------------tablespoons quick-cooking tapioca

2 -----------------------teaspoons sugar

1 -1/2 -----------------teaspooms seasoned salt

1 -----------------------teaspoon browning sauce , (optional)

1/2 --------------------teaspoon dried marjoram

1/2 --------------------teaspoon pepper

2 -----------------------pounds lean stew meat , cut into 2-inch cubes

5 -----------------------small red potatoes , quartered

4 -----------------------medium carrots , cut into 1-inch chunks

2 -----------------------celery ribs , cut into 3/4-inch chunks

1 -----------------------medium onion , cut into chunks

1/2 --------------------cup soft bread crumbs

1 -----------------------cup frozen peas , thawed

1) In a large bowl , combine the tomatoes , water , wine or broth , tapioca , suger , seasoned salt , browning sauce if desired , marjoram and pepper . Let stand for 15 minutes . Add the meat , potatoes , carrots , onions , celery , onion and bread crumbs .

2) Pour into a greased 13-inch x 9-inch x 2-inch baking dish . Cover and bake at 375* for 1 -1/4 hours . Uncover , stir in peas . Bake 15 -20 minutes longer or until meat and vegetables is tender .

So good on a chilly day .