1 can (15 oz.) tomatoes, undrained
3 tbsp. quick cooking tapioca, uncooked
2 tbsp. dried basil
1 tbsp. granulated sugar
1 tbsp. salt, or to taste
Ground black pepper, to taste
1 1/2 lb. lean stew beef, cut into cubes
1 med. onion, peeled and chopped
2 to 3 carrots, peeled and cut into 1 inch lengths
2 to 3 potatoes, peeled and cut into 1 inch cubes
1 to 2 ribs celery, cut into 1 inch lengths

In a large Dutch oven, combine tomatoes with their liquid, tapioca, sugar, salt and pepper. Add cubed beef, onion, carrots, potatoes and celery. Mix well.

Cover and bake in a 350 oven for 2 to 2 1/2 hours or until vegetables are tender and meat is well done. Stir occasionally.