2 lbs. beef cubes
2 onions, quartered
5 carrots, julienne style
1 green pepper, chopped
5 stems celery, cut in pieces
1/2 c. quick cooking tapioca
1/2 c. packaged dry bread crumbs
2 c. mushrooms, drained (optional)
1 (1 lb., 12 oz.) can whole tomatoes, including juice
3/4 c. dry red wine (water may be substituted)
1 tsp. salt
1/4 tsp. black pepper

Put all ingredients into a large Dutch oven with a tight lid. Bake at 300 degrees (covered) for four (4) hours. (Good served with rice or pasta.) Original recipe does not call for stirring during baking, but I usually stir once or twice.