Beef Stew - cooking recipe

Ingredients

3 lb. lean, boneless beef chuck, cubed
1 lb. carrots (10 medium), quartered crosswise
4 large ribs celery, trimmed and cut in 1-inch chunks
3 medium onions, peeled and quartered
12 oz. can small mushrooms or fresh
1 can crushed tomatoes (16 oz.)
2/3 c. dry red wine or water
1/2 c. beef broth
1/4 c. quick cooking tapioca
1 Tbsp. granulated sugar
1 tsp. dried fine herbs or Italian herb seasoning
2 tsp. salt
2 to 3 bay leaves
1/2 tsp. pepper

Preparation

Heat oven to 325\u00b0.
Mix in a heavy 5 to 6-quart Dutch oven everything except meat and fresh vegetables.
Stir in meat and vegetables.
Cover and bake at 325\u00b0 for about 3 hours, stirring twice, until meat is tender and sauce is thickened.
Discard bay leaves before serving or refrigerating.
Very good served with mashed potatoes.