2 lb. beef, cut in 1 inch pieces
2 med. onions, cut in eighths
3 stalks celery, cut in 1 inch pieces
4 lg. carrots, cut in 1 inch pieces
1 1/2 c. tomato juice
1/2 c. burgundy wine
1/3 c. quick tapioca
1 tbsp. salt, level measures
2 lg. red potatoes
1/3 tsp. ground pepper
1/2 tsp. dried basil

Use 2 1/2 to 3 quart measure casserole or small roasting pan. Place meat and vegetables in cooking utensils. Add tomato juice and wine. Sprinkle on salt, pepper, and tapioca, and basil. Mix together. Cover, bake in preheated oven, 300 degrees, for 2 1/2 hours, stirring 2-3 times.

About 3/4 to 1/2 hour before serving, peel and cube potatoes. Cook in boiling water until tender; drain. Save water to thin gravy. Add potatoes to stew. Bake 10 minutes longer.