2 lbs. boneless chuck, cut up
1 lb. can tomatoes
1 1/2 lbs. stew vegetables (carrots, celery, potatoes, and onions)
1/4 tsp. pepper
1/4 c. red wine vinegar
1 tbsp. sugar
3 tbsp. quick tapioca
1 (5 oz.) can water chestnuts
1 tbsp. salt

Stir all ingredients well to combine. Put in casserole. Cover and bake at 250 degrees for 5 to 6 hours.