2 1/2 lb. stew meat
4 carrots, cut up in 1/2 inch pieces
3-4 stalks celery, cut up in 1/2 inch pieces
1 lg. onion
1 (8 oz.) can V-8 juice
1 can tomato sauce

Place meat in 9 x 13 flat glass casserole. Slice onion and spread over meat. Spread carrots, then celery with indent down. Add juice over top and mix it with 1 can tomato sauce before adding on top of meat. Sprinkle 3 tablespoons of tapioca on top. Cover with foil and bake at 250 degrees for 3 hours or until meat is tender.

I serve with chopped parsley and buttered noodles, salad and hot rolls.