2 lbs. beef for stew (cut in 1 1/2 inch pieces)
2 med. onions, cut in eighths
3 stalks celery, diced
4 med. carrots, diced or cubed
1 c. tomato juice
1/3 c. quick cooking tapioca
2 med. sized potatoes, cubed
1 tbsp. sugar
1 tbsp. salt
1/4 tsp. pepper
1/2 tsp. basil, optional

Combine meat, onions, celery, carrots, tomato juice, tapioca, sugar, salt, pepper and basil in a 2 1/2 quart casserole. Cover tightly and cook in slow oven at 300 degrees for 2 1/2 hours. Stir potatoes into stew and continue cooking, covered 1 hour or until meat and vegetables are done, stirring occasionally. Yields 8 servings.