Oven Stew - cooking recipe

Ingredients

16 oz. tomatoes (I use 1 quart)
3 lb. beef or venison, cut in 1-inch cubes
1 lb. carrots (approximately 10 carrots), cut 3 x 1/2-inch
4 ribs celery, cut in 1-inch slices
3 onions, cut in 1/2-inch cubes
2/3 c. cooking wine (water is okay)
1/2 c. broth (I use 1 bouillon cube 1/2 c. water)
1/4 c. tapioca
1 Tbsp. sugar
2 tsp. herbs (I use Italian herbs)
2 tsp. salt (unless you want it salty only use 1 tsp.)
2 small bay leaves
1/2 tsp. pepper

Preparation

Combine all ingredients in a pot and place in a 350\u00b0 oven. Bake for 3 hours, stirring twice.