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Slow Oven Beef Stew Recipe

submitted by reader Mary Newell of Oskaloosa, KS

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beef , stew , slow , onions , eighths
Ingredients
2 pounds stew beef, cut in1 1/2-inch pieces
2 medium onions, cut in eighths
3 stalks celery, cut in diagonal pieces
4 medium carrots, cut in half across and lengthwise
1 cup tomato juice
1/3 cup quick-cooking tapioca
1 tablespoon sugar
1 tablespoon salt (or to taste)
1/4 teaspoon pepper
1/2 teaspoon basil
2 medium potatoes, cut in 1/4-inch-thick slices
Instructions
Combine meat, onions, celery, carrots, tomato juice, tapioca, sugar, salt, pepper, and basil in a 2 1/2 quart casserole. Cover and cook at 300 degrees for 2 1/2 hours. Stir in potatoes, and continue cooking, covered, for one hour or until meat and vegetables are done, stirring occasionally.

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