Oven Stew

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