2 lb. beef, cut into cubes
2 medium-size onions, cut into eighths
3 stalks celery, cut in diagonal pieces
4 medium-size carrots, cut in half crosswise and lengthwise
1 c. tomato juice
1/3 c. quick-cook tapioca
1 tbsp. sugar
1 tbsp. salt
1/4 tsp. pepper
1/2 tsp. basil
2 medium-size red potatoes, cut in slices 1/4-inch thick

Combine beef, onion, celery, carrots, tomato juice, tapioca, sugar, salt, pepper and basil in a 2 1/2-quart casserole. Cover and cook in slow 300°F oven 2 1/2 hours. Add potatoes and cook, uncovered, 1 hour longer. Stir occasionally.

Yield: 8 servings.