Meat and Vegetable Stew

• 2 lbs. stew meat
• 1 large onion, thinly sliced
• 6 good-sized carrots, cut in 1/2 inch chunks
• 2 ribs celery, cut into 1/2 inch slices
• 3 potatoes, peeled and quartered
• 2 tsp. sugar
• 2 tsp. salt
• 12 tsp. minute tapioca
• 1 cup tomato juice

Directions

Place meat in bottom of 4 quart casserole dish. Cover meat with veggies. Mix sugar, salt and tapioca, sprinkle over veggies. Add the tomato juice and cover tightly. Bake at 250 degrees F for about 5 hours. Do not peek, if you are inclined to do so, put a glass lid on the dish. This stew is excellent!

By Robin from Washington, IA