2 lb. boneless beef chuck (or sirloin tips)
4 med. carrots, cut in 1 inch pieces
3 celery stalks, cut in 1 inch pieces
2 med. onions, cut in eighths
15 oz. can tomato sauce
1/4 c. quick cooking tapioca (optional)
1 tbsp. sugar
1 1/2 tsp. salt
1/2 tsp. basil
1/4 tsp. pepper
2 med. potatoes, peeled and sliced

Combine all ingredients except potatoes. Place in an 11 3/4 x 7 1/2 x 1 3/4 inch baking dish. Cover and cook. Add potatoes the last hour of cooking. Replace cover and continue to cook until meat is fork tender. Yields 6 to 8 servings. Cook 325 degrees 2 hours and 45 minutes.