Mix in heavy 5 to 6 quart Dutch oven:

1 (16 oz.) can crushed tomatoes
2/3 c. red wine OR water OR apple juice
1/2 c. beef broth
1/4 c. quick cooking tapioca
1 tbsp. sugar
2 tsp. Italian herb seasoning or other herb blend
2 tsp. salt
2 sm. bay leaves
1/2 tsp. pepper

STIR IN:

3 lb. beef stew meat

ADD:

1 lb. carrots, scrubbed and quartered
4 lg. ribs celery, cut in 1" chunks
3 med. onions, peeled, quartered

Cover and bake 3 hours at 325 degrees. Stirring twice until meat is tender. Discard bay leaves before serving.

Optional: can add 12 ounce fresh mushrooms or 10 ounce frozen green peas, thawed.