2 lb. shoulder roast or chuck blade or pot roast
1 lb. or pkg. carrots
2 lg. onions
4-5 lg. potatoes
2 med. green peppers
1/2 c. tapioca
1 lg. can V-8 juice
1 lg. can crushed tomatoes
1 lg. can tomato puree
1 c. wine (regular wine is best)
1/2 c. Worcestershire sauce

Quarter carrots, potatoes, and meat. Put in large roaster oven pan or deep square dish casserole. Mix all liquid together. Add tapioca to liquids. Pour over vegetables or meat. Place sliced green peppers on top. This stew cooks for 7-9 hours in oven at 250 to 300 degrees. Forget about it until dinner time! Serve with hot Italian or French bread. Fruit is an excellent accompaniment.