2 lbs. beef chuck, cubed & browned
1 lg. onion
4 carrots, halved & quartered
4 stalks celery, sliced
1/4 c. quick tapioca
1/4 c. bread crumbs
1/2 bell pepper
2 c. (1/2 lb.) fresh mushrooms
1 tsp. salt
1/4 tsp. pepper
1 (12 oz.) can tomatoes
3/4 c. dry red wine vinegar

Put all ingredients in slow cooker or Dutch oven. Cook in Dutch oven at 300 degrees for 4 hours, or in slow cooker on low all day. Serve with cornbread and tossed green salad.