2 1/2 lbs. lean beef (top or bottom round), cut in 3/4 inch cubes
12 sm. white onions, peeled
3 lg. ribs celery, cut in 1 inch pieces
4 lg. carrots, quartered
4 oz. sm. fresh mushrooms
1 1/2 c. tomato juice
1/2 c. dry red wine
1/8 c. quick cooking tapioca
1 tbsp. salt
1/4 tsp. pepper
1 tsp. dried basil

Preheat oven to 300 degrees. Mix all ingredients in heavy 3 quart oven proof saucepot. Cover and bake 3 hours (stirring 3 times) or until meat is tender and sauce is thickened. Serve with fresh bread.