Oven 250 degrees
2 lbs. boneless chuck (elk and venison are excellent choices as well)
1 lb. can tomatoes
2-3 fresh carrots
4-5 potatoes
(adjust to taste, I also add a can of corn and green beans)
2 onions
1 Tblsp. sugar
2 cups cut up celery
3 Tblsp quick-cooking tapioca
2 Tsp salt
1/4 Tsp pepper
1 can water chestnuts, drained and sliced
Combine all ingredients in 3 qt. casserole. Do NOT brown meat. Stir gently to blend. Cover and bake 5 hours at 250 degrees. Do not stir. 1/4 cup red wine or sherry may be added just before serving.
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