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FRENCH OVEN BEEF STEW | |
2 lbs. boneless beef stew meat, in 1 1/2 inch cubes 2 med. onions, in 8ths 2 stalks celery, in diagonal pieces 4 med. carrots, cut in 1/2 lengthwise and crosswise 1 c. tomato juice 1/3 c. quick cooking tapioca 1 tbsp. each sugar and salt 1/2 tsp. basil 1/4 tsp. pepper 4 med. red potatoes, cut 1/4 inch thick Combine beef, onion, celery, carrots, tomato juice, tapioca and seasonings in 2 1/2 quart casserole. Cover and bake at 300 degrees for 2 1/2 hours. Mix potatoes into stew, cook uncovered 1 hour more. Stir occasionally. |
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