2 1/2 lbs. stew meat cut into 1 inch cubes
1 lb. carrots, 1/2 inch slices
4 lg. potatoes, cubed
2 lg. onions, chopped
3 cloves garlic, minced
1 stalk celery, sliced
1 tsp. dried thyme
2 tsp. salt
2 tsp. black pepper
1 tbsp. mustard
2 tsp. brown sugar
1/2 c. dry red wine
3 1/2 tbsp. tapioca
2 1/2 c. V-8 juice (hot and spicy)
1 qt. tomatoes

Preheat oven to 275 degrees. In large bowl mix meat with vegetables. Season with garlic, thyme, salt and pepper. In small bowl, whisk V-8 juice, wine, mustard, brown sugar and tapioca making sure sugar and tapioca is dissolved.

Pour over vegetables and meat. Stir well to blend. Add tomatoes. Transfer stew to a Dutch oven or large casserole with lid. Cook 5 hours without peeking or disturbing. Makes 6 to 8 servings.