2 lbs. stew beef, cut in 1-inch cubes
5 carrots, sliced
1 lg. onion, diced
3 stalks celery, sliced
1 (28 oz.) can tomatoes
1/2 c. quick-cooking tapioca
2 whole cloves
Salt and pepper to taste

Trim all fat from meat. Put all ingredients in crock pot. Mix thoroughly. Cover and cook on low, 10 to 12 hours or high 5 to 6 hours.

About 1/2 hour before serving, I add a can or two of small potatoes, just long enough to warm them. (Putting raw potatoes in does not work well.)