2 lbs. beef stew meat
1 med. onion
1 stalk celery
6 carrots, pared
4 potatoes in quarters
2 tsp. salt
1 tsp. sugar
2 tbsp. tapioca
1/2 c. tomato juice

Cut meat into 1 1/2 inch cubes in a 7x11 inch pan. Peel and slice onion diagonally. Slice and cut into chunks. Add vegetables to the pan. Blend 2 teaspoons salt with 1 teaspoon sugar and 2 tablespoons tapioca in baking dish. Add 1/2 cup tomato juice.

Cover dish or pan with sheet of heavy duty aluminum foil and crimp edges to seal tightly. Bake stew in slow oven at 250 degrees for 4 hours. Tomato juice and liquid from vegetables form nicely flavored gravy. The tapioca thickens it. Serves 6.