| | Directions | | Chop beef, onions, celery and carrots into bite size pieces and put into a pot with a tight fitting lid. Add beef broth, tomato juice, tapioca, salt, sugar, pepper, basil and thyme to the pot. Place a lid on the pot and cook at 300° for 2 1/2 hours. Add chopped potatoes to stew and cook another 30 minutes or until potatoes are tender. This may also be cooked in a crock pot. |
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| Ingredients | | - |  | 2 pounds lean beef |
| - | | 2 onions (medium) |
| - | | 3 stalks celery |
| - | | 4 carrots |
| - | | 1 can beef broth |
| - | | 1 cup tomato juice |
| - | | 1/4 cup quick cooking tapioca |
| - | | 1 tablespoon salt |
| - | | 1 tablespoon sugar |
| - | | 1/4 teaspoon pepper |
| - | | 1/2 teaspoon dry basil |
| - | | 1/2 teaspoon thyme |
| - | | 4 potatoes, chopped (medium) |
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