10 c. stew meat (approx. 5 lbs.)
8 c. potatoes
6 c. carrots
6 to 8 stalks celery
1 lg. Spanish onion
1 (28 oz.) can tomatoes
2 c. tomato juice
3 c. water
2 tbsp. parsley flakes
2 tbsp. salt
Pepper to taste
2 tbsp. sugar
2 tbsp. brown sugar
3/4 c. tapioca

Cook covered 3 to 4 hours at 250 degrees. Defrost 3 cups frozen peas and add last hour and a half. Remove cover if consistency is too thin. Preheat oven. Cook at 350 degrees for 1/2 hour or so. Serves 25 to 30.