1 pound round steak
2 cups fresh mushrooms, halved
1 (15 ounce) can Italian stewed tomatoes
1 (10 ounce) can beef broth
1/2 cup red wine
2 teaspoons Italian seasoning
3 tablespoons quick-cooking tapioca

Cut steaks into 1-inch cubes.

Place beef in 4 to 5 quart slow cooker sprayed with vegetable cooking spray.

Add mushrooms, Italian tomatoes, beef broth, wine, Italian seasoning, tapioca and salt and pepper, if desired.

Cover and cook on LOW for 8 to 10 hours.

Serve over hot, buttered linguine.