2 lbs. beef for stew cut in 1 1/2 inch pieces
2 med. onions, cut in eighths
3 stalks celery, cut in diagonal pieces
4 med. carrots, cut in half crosswise and lengthwise
1 c. tomato juice
1 tbsp. sugar
1/4 tsp. pepper
2 med. red potatoes cut in slices 1/4 inch thick
1/3 c. quick cooking tapioca
1 tbsp. salt
1/2 tsp. basil

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 (300 degrees) for 2 1/2 hours. Stir potatoes into stew and continue cooking, covered, for 1 hour or until meat and vegetables are done, stirring occasionally.