2 lb. lean chuck, cubed or stew meat
2 (1 lb.) can tomatoes plus liquid
15 oz. can tomato sauce
1 sm. onion, sliced
1 sm. clove garlic, minced
1 c. celery, cut up
6 carrots, cut up
3 lg. potatoes, diced
6-8 oz. can mushroom caps plus liquid
1/2 to 3/4 c. red wine
3 tbsp. minute tapioca
1 tbsp. sugar
3/4 tbsp. salt
Pepper to taste

Cut celery and carrots into pieces 1/2 to 1 inch in length. Dice potatoes slightly smaller pieces. Combine all ingredients except mushrooms in a large oven proof pot (4 1/2 quarts or larger). Do not brown meat first. Stir well. Cover and place at 250 degrees for 5 1/2 to 6 hours. Vegetables should be tender but not mushy. Add mushrooms about 20 minutes before finished.