Baked Beef Stew (tapioca and marjoram)

Ingredients

• 1 14 1/2-ounce can(s) diced tomatoes, undrained
• 3/4 cup(s) water
• 1/4 cup(s) red wine or beef broth
• 3 tablespoon(s) quick-cooking tapioca
• 2 teaspoon(s) sugar
• 1 1/2 teaspoon(s) seasoned salt
• 1 teaspoon(s) browning sauce, optional
• 1/2 teaspoon(s) dried marjoram
• 1/2 teaspoon(s) pepper
• 2 pound(s) beef stew meat, cut into 1-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(s) soft bread crumbs
• 1 cup(s) frozen peas, thawed

Preparation

1. • In a large bowl, combine the tomatoes, water, wine or broth, tapioca, sugar, seasoned salt, browning sauce if desired, marjoram and pepper. Let stand for 15 minutes.
2. • Add the meat, potatoes, carrots, celery, onion and bread crumbs. Pour into a greased 13-in. x 9-in. baking dish. Cover and bake at 375° for 1-1/4 hours.
3. • Uncover; stir in peas. Bake 15-20 minutes longer or until meat and vegetables are tender. Yield: 6-8 servings.