2 1/2 lbs. beef stew meat
5 lg. potatoes, cut in chunks
1 med. onion, chopped (not fine)
4 lg. carrots, chopped in chunks
3 lg. ribs celery
1 1/2 c. tomato juice
1/2 c. dry red wine or water
1/4 c. quick cooking tapioca
2 tsp. salt
2 sm. bay leaves
1 tsp. dried basil
1/4 tsp. pepper

Mix all ingredients in 4 or 6 quart slow cooker. Cover and cook at setting #3 (low) for 7 to 9 hours or at setting #5 (high) for 3 to 4 hours until meat and vegetables are tender. (Stir stew several times throughout cooking time.)