French Onion Beef Stew

by Sarah Landes

2 lbs. beef chuck, cut into 1 1⁄2″ cubes
2 medium onions, cut in eighths
3 stalks celery, cut in diagonal pieces
1 cup tomato juice
4 medium carrots, cut in half lengthwise and crosswise
1/3 cup minute tapioca (quick cooking)
1 Tbsp. sugar
1 tsp. salt
1⁄4 tsp. pepper
1⁄2 tsp. basil (optional)
2 medium potatoes, cut in
1⁄4″ thick slices

Combine all ingredients, except potatoes in a 2 1⁄2 quart casserole. Cover and cook in slow oven (300°) 2 1⁄2 hours. Mix in potatoes and cook uncovered 1 hour longer. Stir occasionally. Serves 8.