In large Dutch oven, heat oil over medium heat; cook onions, stirring occasionally, until lightly coloured, about 5 minutes.
Add garlic, thyme and marjoram; cook, stirring, for 1 minute. Add beef, carrots, celery and rutabaga; sprinkle with flour and cook, stirring, until flour is moistened, about 1 minute.
Stir in broth, wine, potatoes and tomatoes, breaking up tomatoes with spoon; cover and cook on low for 8 to 10 hours.
Stir in peas, salt and pepper; cook until heated through, about 2 minutes. Sprinkle with parsley.
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|Serving Size: 1 Serving (675g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 21 (8%)|
|Amt Per Serving||% DV|
|Total Fat 2.3g||3 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 1.1g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 923.4mg||32 %|
|Potassium 1179.7mg||31 %|
|Total Carbohydrate 47.1g||14 %|
|Dietary Fiber 7.2g||29 %|
|Sugars, other 39.9g|
|Protein 8.9g||13 %|
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Calories per serving: 260
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