2 1/2 lbs. lean beef cubes (1" cubes)
12 oz. sm. white onions (can use frozen)
4 lg. carrots, quartered lengthwise
6 oz. mushrooms, cleaned, trimmed & halved, if lg.
3 lg. ribs celery, cut in 1" pieces
1 1/2 c. tomato juice
1/2 c. dry red wine or water
1/4 c. quick cooking tapioca
1 tbsp. sugar
2 tsp. salt
2 sm. bay leaves
1 tsp. dried basil
1/4 tsp. pepper or to taste

Heat oven to 300 degrees. Mix all ingredients in a heavy 3 quart casserole. If using frozen onions, add them 1 hour before stew is done. Cover and bake 3 hours, stirring 3 times during baking. Discard bay leaves before serving. Frozen peas may be added 20 minutes before removing from oven.