Oven Roasted Beef Stew

My mother-in-law shared this with me several years ago; I'm not sure where she found it. I've made it often, with slight variations. It's always a hit!

  • 2.5 lbs rump roast or sirloin, cubed
    1 quart tomatoes, undrained
    2 cups carrots, cut in chunks
    1.5 cups celery, chopped
    2 cups onions, diced coarsely
    2 cups potatoes, cut in chunks
    1 (10oz.) package frozen peas
    1 3oz. can sliced mushrooms
    4-5 tablespoons quick cooking tapioca
    2 beef boullion cubes
    2 teaspoons salt
    1 teaspoon pepper
    1/4 teaspoon ground thyme
    1/4 teaspoon rosemary leaves
    1/4 teaspoon marjoram
    1/4 to 1/2 cup red wine
    Several dashes of Maggi seasoning
    Put all Ingredients in order listed in a small
    roaster with tight-fitting lid. Put in oven set at
    275°F and cook for 5 hours. Stir after several hours.
    Yield: 14 servings.

     


    Variations:

    Use dark beer as a substitute for the red wine.
    Use fresh mushrooms, sliced in place of the canned.
    Add a can of diced or crushed tomatoes for juicier stew.
    Add 3 tablespoons garlic.
    Add dash of balsamic vinegar or 2 tablespoons worchestershire sauce.