Excellent Oven Stew

• 1 c. crushed tomatoes
• 1/2 c. beef broth
• 1 Tbsp. sugar
• 2 tsp. salt
• 1/2 tsp. pepper
• 4 large ribs celery, sliced
• 3 lb. cubed lean boneless beef chuck
• 2/3 c. water
• 1/4 c. quick cooking tapioca
• 2 tsp. dried fines herbes
• 2 small bay leaves
• 1 lb. carrots, sliced
• 3 medium onions, sliced

1. Mix all ingredients in a heavy 5 to 6-quart Dutch oven.
2. Cover and bake about 3 hours, stirring twice until meat is tender and sauce thickened.
3. Discard bay leaves before serving or refrigerating.
4. You can pretty much ignore this stew for the 3 hours, but remember that it will taste best if you make it a day or two ahead.
5. Refrigerate and reheat on stovetop.
6. You can throw in a 12 ounce can of mushrooms and 10 ounce package of frozen peas and simmer 10 minutes more.

tomatoes, beef broth, sugar, salt, pepper, celery, cubed lean, water, tapioca, fines herbes, bay leaves, carrots, onions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=217800 (may not work)