French Oven Stew

Cut the beef, lamb, or venison into 1-inch cubes, trimming any excess fat.

Peel the small onions and leave them whole, or halve if very large. Cut the celery into 1-inch pieces and the carrots into 1/2-inch pieces.

Heat a large, heavy-bottomed Dutch oven or ovenproof pot over medium-high heat. Working in batches to avoid crowding, brown the meat on all sides until a deep crust forms, about 3-4 minutes per batch. Transfer browned meat to a plate.

In the same pot, add the onions and cook for 2-3 minutes until they begin to soften. Add the celery, carrots, and sliced mushrooms, stirring frequently for 3-4 minutes.

Return the browned meat to the pot along with any accumulated juices. Sprinkle the quick-cooking tapioca over the meat and vegetables, stirring gently to combine.

Pour the tomato juice and dry red wine into the pot. Add the salt, sugar, dried basil, and pepper. Stir well to ensure the tapioca is distributed evenly and the seasonings are combined.

Bring the mixture to a simmer on the stovetop over medium heat, stirring occasionally, until steam begins to rise from the pot.

Cover the pot with a lid and transfer to a preheated 325°F oven. Braise for 90 minutes, stirring once or twice halfway through cooking, until the meat is very tender and the sauce has thickened.

Remove the stew from the oven and taste for seasoning, adjusting salt and pepper as needed. Serve hot in shallow bowls.