• 1 1/2 lbs Stew meat
• 2 1/2 cups Tomato juice
• 1 can Beef Consomme
• 1 cup Celery, cubed
• 2 cups Carrots, cubed
• 2 cups Potatoes, cubed
• 1 med. Onion, cubed
• 4-5 Tbsp Minute Tapioca
• Salt and Pepper to taste.

1. Combine all ingredients and bake in a heavy roaster or pan with tight fitting lid for 5 hours at 250°.
2. Don't Peek. Lifting the lid lets the steam out and that is what cooks the stew. It really does take a heavy pan and the lid must fit tightly so the steam does not escape.

I have used a 3 lb chuck roast and cut it into cubes instead of the stew meat. I do trim off most of the fat if using the roast.

(quiltldy)