Stew For All Occasions - cooking recipe

Ingredients

16 oz. stewed tomatoes
2/3 c. dry red wine
1/2 c. water
1/4 c. quick cooking tapioca
1 Tbsp. sugar
2 tsp. dried fines herbes
2 tsp. salt
2 small bay leaves
1/2 tsp. pepper
3 lb. cubed lean boneless beef chuck
1 lb. carrots, scrubbed and quartered crosswise
4 large ribs celery, cut in 1-inch chunks
3 medium size onions, peeled and quartered
12 oz. small mushrooms
2 Tbsp. coarse grain Dijon mustard
1 pkg. frozen green peas

Preparation

Heat oven to 325\u00b0.
Mix in a heavy 5 to 6-quart Dutch oven the first 9 ingredients.
Stir in beef chuck.
Add carrots, celery and onions.
Cover and bake about 3 hours, stirring twice, until the meat is tender and sauce thickened.
Discard bay leaves before serving or refrigerating.