2 1/2 lb. lean beef
12 sm. white onions
3 lg. ribs celery
4 lg. carrots
8 oz. fresh mushrooms
1 1/2 c. tomato juice
1/2 c. dry red wine
1/4 c. quick cooking tapioca
1 tsp. salt
1 tbsp. sugar
1/2 tsp. basil
1/4 tsp. pepper
1/2 tsp. garlic powder

Cube the beef, cut the celery into 1 inch pieces, quarter the carrots crosswise and halve the mushrooms. Mix all the ingredients in a 3 quart ovenproof saucepot. Cover and bake, stirring 3 times, 3 hours or until meat is tender and sauce thickened. Serves 10.