Beef stew meat (approx. 2 lbs.)
2 c. carrots, bite size
2 c. celery, cut 2 inches long
2 onions, cut in quarters
2 c. potatoes, cut in quarters
2 c. whole mushrooms

Put beef stew meat and vegetables into pan (don't prebrown the meat). Sprinkle over the top: Salt and pepper to taste 3 to 4 tbsp. instant tapioca or flour (I prefer flour) 1 c. liquid (1/2 tomato or V8 and 1/2 burgundy wine) 1 tsp. Italian herbs seasoning

Cover pan with foil. Place in 250 degree oven and let simmer 4 or 5 hours. Do not need to bother looking at it during this time. Serves 8 to 10. I usually use a roasting pan for this stew recipe and I also will stir the ingredients once during cooking if I am at home.