2 1/2 lbs. boneless beef
12 oz. sm. white onions
4 lg. carrots, quartered
6 oz. sm. fresh mushrooms, trimmed
3 lg. celery, cut into 1 inch pieces
1 1/2 c. tomato juice
1/2 c. dry red wine
1/4 c. quick cook tapioca
1 tbsp. sugar
2 tsp. salt
2 sm. bay leaves
1 tsp. dried basil
1/4 tsp. pepper to taste
1 c. frozen peas

Heat oven to 300 degrees. Mix all ingredients in a heavy 3 quart oven proof sauce pot. Cover and bake, stirring 3 times in 3 hours, or until meat is tender and sauce is thick. Discard bay leaf before serving. Add 1 cup frozen peas 20 minutes before serving.