2 1/2 lbs. lean beef, cubed
8 sm. whole baby onions
3 ribs celery, 2 inch pieces
3 med. carrots, 2 inch pieces
8 sm. red potatoes, unpeeled, sliced in thirds
1 tbsp. sugar
1 tsp. basil
1/3 c. tapioca
2 (10 oz.) cans Snappy Tom
Salt and pepper to taste

Combine all ingredients except potatoes in 2 1/2 quart covered casserole. Bake at 325 degrees for 3 1/2 hours, adding potatoes the last hour. Stir occasionally. Serve 6. May also cook in crock pot all day on low. Serve with corn bread sticks.