Cut beef and place in a 4 quart covered casserole dish. Add the red wine so that it marinates the beef in the bottom of the casserole. Let it marinate while you prepare the vegetables. (You may start a little earlier to marinate for another hour or so.) Add layers of onions, potatoes, carrots and celery on top of the marinating beef. Drain the water chestnuts and sprinkle them them over the top layer. Add the chopped garlic on top of the other vegetables.
Dissolve bouillon in the warm water. Mix with tomato juice, salt, black pepper,sugar, Worcestershire, oregano and tapioca. Allow tapioca to thicken and pour the mixture over the meat and vegetables. Optionally, you may warm (not boil) the mixture for a minute in the microwave to thicken the tapioca more quickly.
COVER TIGHTLY AND COOK @ 250 DEGREES FOR 3 and 1/2 HOURS. Stir the mixture and continue cooking another half hour. Then stir and judge whether more cooking time is needed. In my oven four hours works best to keep the meat tender and juicy.
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|Serving Size: 1 Serving (341g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 200 (49%)|
|Amt Per Serving||% DV|
|Total Fat 22.2g||30 %|
|Saturated Fat 8.9g||45 %|
|Monounsaturated Fat 9.7g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 80.5mg||25 %|
|Sodium 408mg||14 %|
|Potassium 866.2mg||23 %|
|Total Carbohydrate 25.7g||8 %|
|Dietary Fiber 3.1g||13 %|
|Sugars, other 22.6g|
|Protein 21.9g||31 %|
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Calories per serving: 406
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