Beef Stew

• 3 lb. lean, boneless beef chuck, cubed
• 1 lb. carrots (10 medium), quartered crosswise
• 4 large ribs celery, trimmed and cut in 1-inch chunks
• 3 medium onions, peeled and quartered
• 12 oz. can small mushrooms or fresh
• 1 can crushed tomatoes (16 oz.)
• 2/3 c. dry red wine or water
• 1/2 c. beef broth
• 1/4 c. quick cooking tapioca
• 1 Tbsp. granulated sugar
• 1 tsp. dried fine herbs or Italian herb seasoning
• 2 tsp. salt
• 2 to 3 bay leaves
• 1/2 tsp. pepper

1. Heat oven to 325u0b0.
2. Mix in a heavy 5 to 6-quart Dutch oven everything except meat and fresh vegetables.
3. Stir in meat and vegetables.
4. Cover and bake at 325u0b0 for about 3 hours, stirring twice, until meat is tender and sauce is thickened.
5. Discard bay leaves before serving or refrigerating.
6. Very good served with mashed potatoes.

lean, carrots, celery, onions, mushrooms, tomatoes, red wine, beef broth, tapioca, sugar, herbs, salt, bay leaves, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=718286 (may not work)