2 lbs. boneless beef stew meat, in 1 1/2 inch cubes
2 med. onions, in 8ths
2 stalks celery, in diagonal pieces
4 med. carrots, cut in 1/2 lengthwise and crosswise
1 c. tomato juice
1/3 c. quick cooking tapioca
1 tbsp. each sugar and salt
1/2 tsp. basil
1/4 tsp. pepper
4 med. red potatoes, cut 1/4 inch thick

Combine beef, onion, celery, carrots, tomato juice, tapioca and seasonings in 2 1/2 quart casserole. Cover and bake at 300 degrees for 2 1/2 hours. Mix potatoes into stew, cook uncovered 1 hour more. Stir occasionally.