Oven Stew - cooking recipe

Ingredients

2 lb. tri tip, cut in chunks
12 oz. can tomato soup
4 carrots
1 c. red wine
12 whole, small mushrooms
12 pearl onions, peeled
1/4 c. Minute tapioca
salt and pepper to taste
1/2 c. chopped, fresh basil

Preparation

This is so easy.
Do not brown meat.
Put all ingredients in a covered Dutch oven.
Bake for 3 hours at 325\u00b0.
Stir occasionally. Serve over mashed potatoes.
Serves 6 to 8.