2 to 3 lbs. stew meat, cubed
1 (20 oz.) can tomatoes
1 box frozen peas
6 carrots, sliced
3 sm. onions, chopped or sm. jars onion with juice
1 c. celery, sliced
4 med. potatoes, diced
2 tbsp. sugar
1 tbsp. salt
1/4 tsp. pepper
1/4 c. quick tapioca
1 (15 oz.) can water chestnuts, drained & sliced
1/4 c. dry red wine (if omitted, add sm. can tomato sauce)

Put all ingredients in casserole. Stir to blend. Cover. Bake at 275 degrees for 5 hours or until done. NOTE: No need to brown the meat.