Stew

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

1. Preheat oven to 325u0b0.
2. Mix in heavy 5 to 6-quart Dutch oven, tomatoes, wine or water, beef broth, tapioca, sugar, herbs, salt, bay leaves and pepper.
3. Stir in beef.
4. Add carrots, celery and onions.
5. Stir and bake 3 hours, stirring twice, until meat is tender and sauce is thickened.
6. discard bay leaves before serving or refrigerating.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=908671 (may not work)