Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

------------------------------ADD FIRST TO POT------------------------------
1 cn CRUSHED TOMATOES (16oz.) 2 ts DRY HERBS, YOUR CHOICE
2/3 c DRY RED WINE OR WATER 2 ts SALT
1/2 c BEEF BROTH 2 ea SMALL BAY LEAVES
1/4 c QUICK COOKING TAPIOCA 1/2 ts PEPPER
1 tb SUGAR

-----------------------------ADD SECOND TO POT-----------------------------
3 lb BONELESS CHUCK ROAST

------------------------------ADD THIRD TO POT------------------------------
1 lb CARROTS, CUTUP 3 ea MEDIUM ONIONS, QUARTERED
4 ea RIBS CELERY, CUTUP

PREHEAT OVEN TO 325 DEG F. IN A LARGE POT, COMBINE ALL THE LIQUID AND
SPICES. ADD IN 3 LBS. CUBED BEEF (BONELESS CHUCK). ADD ALL VEGETABLES.
STIR TO MIX. COOKED, COVERED, FOR 3 HOURS. STIR TWICE DURING COOKING.
DISCARD BAY LEAVES BEFORE SERVING OR REFRIGERATING. MAKES 8 SERVINGS, EACH
= 318 CALORIES, 39 g PROTEIN, 17 g CARBO, 10 g FAT, 100 mg CHOL, 836 mg
SODIUM. EACH SERVING = 28.8 % CALORIES FROM FAT.
NOTE: FOR FAMILY - SERVE STEW AS IS OVER BUTTERED NOODLES.
FOR COMPANY - ADD 12 OUNCES OF MUSHROOMS AND 2 TABLESPOONS COARSE-GRAIN
DIJON MUSTARD. ADD 10 OUNCES FROZEN PEAS ABOUT 5 TO 6 MINUTES BEFORE
SERVING, STIRRING WELL TO MIX IN. FOR PARTY SERVE WITH MASHED POTATOES OR
YOUR FAVORITE PASTA.

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