Stew For All Occasions

• 16 oz. stewed tomatoes
• 2/3 c. dry red wine
• 1/2 c. water
• 1/4 c. quick cooking tapioca
• 1 Tbsp. sugar
• 2 tsp. dried fines herbes
• 2 tsp. salt
• 2 small bay leaves
• 1/2 tsp. pepper
• 3 lb. cubed lean boneless beef chuck
• 1 lb. carrots, scrubbed and quartered crosswise
• 4 large ribs celery, cut in 1-inch chunks
• 3 medium size onions, peeled and quartered
• 12 oz. small mushrooms
• 2 Tbsp. coarse grain Dijon mustard
• 1 pkg. frozen green peas

1. Heat oven to 325u0b0.
2. Mix in a heavy 5 to 6-quart Dutch oven the first 9 ingredients.
3. Stir in beef chuck.
4. Add carrots, celery and onions.
5. Cover and bake about 3 hours, stirring twice, until the meat is tender and sauce thickened.
6. Discard bay leaves before serving or refrigerating.

tomatoes, red wine, water, tapioca, sugar, fines herbes, salt, bay leaves, pepper, cubed lean, carrots, celery, onions, mushrooms, coarse grain, frozen green peas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=163348 (may not work)