1 lb. stew meat, not browned
4 celery stalks
6 med. potatoes, peeled
3 tbsp. tapioca
1/2 tsp. pepper
24 oz. of V 8 juice
2 onions, sliced
4 carrots, peeled
1 sm. rutabega
1 tsp. salt

Cut celery, carrots, potatoes and rutabega in large chunks. Place meat and vegetables in large casserole. Mix with tapioca and seasoning. Pour in vegetable juice until covering vegetables. Cover and cook at 350 degrees for 4 hours.