Beef Stew

• 2 lb. chuck stew meat, 1 1/4 inch pieces
• 3 carrots
• 3 medium onions
• 3 stalks celery
• 3 large potatoes
• 1 lb. can Del Monte stewed tomatoes
• 28 oz. water
• 8 oz. can tomato sauce
• 1/2 cup hearty Burgundy Wine
• 3/4 tsp. salt
• Dash of pepper
• 2 Tbsp. tapioca
• 2 Tbsp. sugar
• 1 bay leave

1. Cut carrots, onions, celery and potatoes into bite size pieces. Grease large flat casserole.
2. Place raw beef on the bottom.
3. Layer vegetables on top.
4. sprinkle water, salt, pepper, sugar and tapioca over top of vegetables.
5. Pour tomato sauce, stewed tomatoes and vine on top.
6. Cover with foil and bake 6 hours at 275 degrees.
7. Can prepare the night before and kept in refrigerator until its time to bake.

chuck stew meat, carrots, onions, stalks celery, potatoes, del monte, water, tomato sauce, hearty, salt, pepper, tapioca, sugar, bay leave

Taken from www.cookbooks.com/Recipe-Details.aspx?id=82954 (may not work)