2 lb. stew meat, browned
1 (20 oz.) can tomatoes
1 pkg. frozen peas
2 tbsp. sugar
1/4 tsp. salt
1/2 tsp. salt
6 large carrots, sliced thick
1 large onion, chopped
1/4 c. quick cooking tapioca
1/4 c. dry red wine or beef broth (if preferred)
4 medium potatoes, cut in large chunks
1 small turnip, diced or a rutabaga

Put all ingredients into 6-quart Dutch oven; stir to blend. Cover and bake at 275°F for 5 hours. Stir occasionally. (Freezes well.)