Preheat oven to 325°F (163°C).

In a large pot or Dutch oven, combine crushed tomatoes, red wine (or water), beef broth, tapioca, sugar, dry herbs, salt, bay leaves, and pepper.

Add cubed beef chuck roast to the pot.

Add carrots, celery, and onions to the pot.

Stir well to mix all ingredients.

Cover the pot and cook in the preheated oven for 3 hours, stirring twice during cooking.

Remove and discard bay leaves before serving or refrigerating.

For a family meal, serve the stew as is over buttered noodles.

For a company dinner, add sliced mushrooms and coarse-grain Dijon mustard to the stew in the last 30 minutes of cooking.

For a party, add frozen peas about 5-6 minutes before serving, stirring well to fold them in.

Serve with mashed potatoes or your favorite pasta for a party.