Small chuck roast with bone
Large bag of mixed frozen vegetables
Large can of tomato puree
Bag of Egg noodles

Cook the roast in water in a large stock pot until done. Add the can of puree.
About 45 minutes before serving, put in the bag of frozen vegetables and egg noodles. Bring to a boil. Turn down the heat and serve or keep on low until ready to eat.

2 lbs. Beef Stew meat (chunks)
1 onion - Quartered
4 carrots, pared & halved or chunked
4 celery stalks - chunky
1 green pepper chopped
1/4 cup Quick Tapioca
1/2 cup dry bread crumbs
2 cups mushrooms (or 1/2 lb. fresh) cleaned and chunky
1 tsp salt.
1 cup dry Red Wine
1 can - (lb 12 oz) large undrained tomatoes

Combine all ingredients in a large dutch oven. Cook covered at 350 degrees for
2 hours. Do not open

(or you can cook at 325 degrees - 2 1/2 hrs. or 300 for 4 hours)