Tomato Beef Stew

• 1 1/2 lb. chuck, cut in 2-inch cubes
• 4 medium onions, quartered
• 3 stalks celery, cut in large chunks
• 2 large carrots, cut in large chunks
• 2 large potatoes, cut in large chunks
• 1 (28 oz.) can whole tomatoes (and thin juice)
• 1 c. white wine
• 3 cloves garlic, minced
• 1 tsp. thyme leaves
• 2 bay leaves
• 1 beef bouillon cube
• 1/2 c. Minute tapioca
• 2 Tbsp. butter (for browning)
• salt and pepper

1. Brown beef in 2 batches in butter.
2. Remove from pan. Add onions and saute 2 minutes. Add garlic and then wine.
3. Scrape up browned bits on bottom of pan. Add meat back to pan, then add vegetables, tomatoes (broken up) and seasonings.
4. Add bouillon and stir to mix. Add tapioca and stir. Cover and cook in oven at 250u0b0 to 300u0b0 for 6 to 10 hours. Add liquid as needed.
5. Serves 4 to 6.

chuck, onions, stalks celery, carrots, potatoes, tomatoes, white wine, garlic, thyme, bay leaves, tapioca, butter, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=726739 (may not work)