2 lbs. beef stew
1 onion
1 stalk celery
6 carrots
2 tsp. salt
1 tbsp. sugar
2 tbsp. tapioca
1/2 c. tomato juice
Potatoes

Place meat in a large shallow roasting pan. Add vegetables. Mix salt, sugar and tapioca with tomato juice. Pour over the meat and vegetables. Cover the pan with a sheet of heavy-duty aluminum foil and crimp the edges to seal tightly. Bake the stew in a slow oven at 250 degrees for 5 hours.