16 oz. can crushed tomatoes
2/3 c. water
1/2 c. beef broth
1/4 c. quick cooking tapioca
1 tbsp. sugar
2 tsp. Italian seasoning
2 tsp. salt
2 sm. bay leaves
1/2 tsp. pepper
2 lb. stewing beef
1 lb. carrots
4 lg. ribs celery
2-3 med. onions

In a heavy 5 to 6 quart Dutch oven, mix the tomatoes, water, beef broth, tapioca, sugar, Italian seasoning, salt, bay leaves and pepper. Stir in the stewing beef, carrots scrubbed and quartered crosswise, celery cut in 1 inch cubes and onions quartered. Cover and bake in 325 degree oven about 3 hours, stirring twice until meat is tender and sauce thickened.

I like to add cut up potatoes the last half of baking and a 10 ounce package of frozen peas the last 5 minutes of baking. A small can of mushrooms may also be added. Discard bay leaves before serving or refrigerating.