3 lbs. cubed stew beef, browned
1 can tomatoes (8 oz.)
1 box frozen peas or green beans
6 whole carrots
6 potatoes, cubed
3 onions, coarsely chopped
1 c. chopped celery
3 tbsp. minute tapioca
1 tbsp. sugar
1 tbsp. salt
Generous amount of pepper, thyme, marjoram and rosemary (1 to 2 tsp. each)
2 oz. red wine

Put all ingredients in deep casserole. Cover tightly. Bake 5 hours at 225 degrees. Serve with parsley dumplings.