Ingredients
2 pounds beef stew meat6 to 7 medium potatoes, peeled and cut into 1-1/2-inch pieces2 medium onions, cut into wedges8 medium carrots, cut into 1-inch pieces4 to 5 celery ribs, cut into 1-inch pieces1 can (4 ounces) sliced mushrooms, drained1/3 cup quick-cooking tapioca1-1/2 teaspoons salt1 beef bouillon cube1 teaspoon sugar2 bay leaves1-1/2 teaspoons dried thyme3 cups tomato juice
Preparation
In a 4-qt. Dutch oven or baking dish, layer the first 12 ingredients; pour tomato juice over all. Cover and bake at 325° for 3 hours, stirring occasionally, or until the meat and vegetables are tender. Remove bay leaves before serving.
