Five-Hour Stew

By HarryF

Ingredients

• 2 lbs. cubed chuck
• 1/2 green pepper
• 2 onions, cubed
• 4 carrots, fingered
• 1 cup chopped celery
• 2 cups stewed tomatoes
• 1 6 oz. can tomato sauce
• 4 tbs. Minute tapioca
• 1 tbs. brown sugar
• 1 cup Burgundy wine
• salt, pepper
• 2 beef bouillon cubes.

Preparation

Step 1

Combine in casserole. Bake at 265° for 5 hours Serve with rice, noodles or potatoes.