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. Italian herbs
2 tsp. salt
2 sm. bay leaves
1/2 tsp. pepper
3 lb. stew meat
1 lb. carrots
4 lb. rib celery
3 med. onions

Mix in a heavy 5 to 6 quart dutch oven; mix all items together, stir in meat, add quartered carrots, and 1 inch chunks of celery. Cover and bake at 325 degrees about 3 hours. Stir twice until meat is tender and sauce is thickened. Remove bay leaves before serving. Serves 8.