2 Tbsp SOOC Mushroom & Sage Olive Oil
2 lbs Chuck Stew Beef, cubed
2 large Sweet Onions, cut in eighths
4 stalks Celery, sliced
4 medium Carrots, sliced
1 ½ cups Spicy V8 Juice
½ cup Red Wine, like Cabernet
2 cups Beef Broth
⅓ cup Quick Cook Tapioca
1 Tbsp Sugar
1 Tbsp Salt
1 tsp Black Pepper
½ tsp SOOC Tuscan Seasoning
10 oz Baby Bella Mushrooms, sliced
1 cup frozen Peas
**Optional: 1 large Russet Potato, cubed
In a large pan over medium-high heat, sauté the beef in the Mushroom & Sage Olive Oil until browned on all sides, about 5 minutes.
Once browned, add the beef and all ingredients (except the mushrooms and frozen peas) to a crockpot and stir together. Cook on low for 6 hours.
Add the mushrooms and frozen peas to the crockpot, stir and cook for another 2 hours.
Serve over a bed of mashed potatoes, or if preferred, add the cubed potato with the initial ingredients.