2 lb. beef stew meat
6 to 7 medium potatoes, peeled and cut into 1 1/2-inch pieces
2 medium onions, cut into wedges
8 medium carrots, cut into 1-inch pieces
4 to 5 celery ribs, cut into 1-inch pieces
1 (4 oz.) can sliced mushrooms, drained
1/3 c. quick-cooking tapioca
1 1/2 tsp. salt
1 beef bouillon cube
1 tsp. sugar
2 bay leaves
1 1/2 tsp. dried thyme
3 c. tomato juice

In a 4-quart Dutch oven or baking dish, layer the first 12 ingredients; pour tomato juice over all. Cover and bake at 300°F for 3 hours, stirring occasionally, or until the meat and vegetables are tender. Remove bay leaves before serving.

Yield: 6 to 8 servings.