Oven Baked Stew - scdrecipe.com

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