Preheat oven to 250 degrees.
Cut round steak into bite-size pieces. Cut tomatoes into small
pieces, reserving liquid. Put steak, tomatoes and liquid,
carrots, celery, onions, tapioca, bread, salt, pepper, rosemary,
marjoram and thyme into large covered casserole dish and mix
well. Bake 3 1/2 hours.
Put peas on top of casserole and cook another 30 minutes. Add
wine and serve.