1 lb. stew beef
2 med. carrots, sliced
1 lg. or 2 med. potatoes, peeled & quartered
1 stalk celery, sliced
1 (9 oz.) pkg. frozen green beans
1 (8 oz.) can tomato sauce
1 tbsp. regular dry onion soup mix
1 tbsp. quick cooking tapioca
1/2 tsp. dried thyme
1 tsp. instant beef bouillon granules
1/2 c. water

In a 2 quart casserole, combine beef and all vegetables. In a mixing bowl, combine remaining ingredients plus water. Stir into meat and vegetables. Cover and bake in 325 degree oven for 1 1/2 to 1 3/4 hours.