2 lb. beef, cut in cubes (1 1/2 inch)
2 med. onions, cut in eighths
3 stalks celery, cut in diagonal pieces
4 med. carrots, cut in half lengthwise and crosswise
1 c. tomato juice
1 tsp. sugar
1 scant tsp. salt
1/2 tsp. basil
1/4 tsp. pepper
Scant 1/3 c. quick-acting tapioca
2 med. potatoes, cut in 1/4 inch slices

Combine all ingredients except potatoes in 2 1/2 quart casserole. Cover and cook in slow 300 degree oven for 2 1/2 hours. Mix in potatoes. Cook uncovered 1 hour longer. Stir occasionally. Serve over rice. Serves 8.