2 1/2 lbs. boneless beef chuck, lamb or veal, cut in 1 1/2 inch cubes
2 (1 lb.) cans stewed tomatoes
2 (1 1/2 lb.) pkgs. frozen stew vegetables
2 tbsp. sugar
5 tbsp. quick cooking tapioca
1 1/2 tbsp. salt
1/4 tsp. pepper
1/4 c. red wine or vinegar (optional)

DO NOT BROWN MEAT! Combine all ingredients in a 5 or 6 quart casserole, stirring gently to blend. Cover, bake 5 hours in 250 degree oven. DO NOT STIR. Take covered casserole to table and serve. 5-6 servings.