1 lb. beef stew meat, cut into sm. chunks
Desired amounts of: potatoes, carrots
1 sm. onion, chopped
2 to 3 c. V-8 juice or tomato juice
2 tbsp. or more tapioca

Chop vegetables and stew meat into edible size pieces. Put in crock pot. Cover with at least 2 cups of juice. Cook slowly all afternoon on a low setting (#2). When hot, add tapioca. Continue to cook. If it is too thin, add tapioca; too thick, add juice or beef broth. It is ready to serve when vegetables are tender, not mushy. Season to taste. 6 generous servings.