1 pound round steak, cubed
2 cups fresh mushroom halves
1 (15 ounce) can Italian stewed tomatoes
1 (14 ounce) can beef broth
1/2 cup red wine
2 teaspoons Italian seasoning
3 tablespoons quick-cooking tapioca

Place beef in sprayed 4 to 5-quart slow cooker.

Combine mushrooms, tomatoes,  beef broth, wine, Italian seasoning, tapioca and a little salt and pepper. Pour over steak.

Cover and cook on LOW for 8 to 10 hours.

Serve with rice or noodles.

Makes 4 servings.