French Oven Stew - cooking recipe

Ingredients

2 1/2 lb. beef stew meat (1 inch chunks)
12 oz. small white onions
4 large carrots, quartered crosswise
6 oz. small fresh mushrooms
4 large ribs celery, cut in 1 inch pieces
1 1/2 c. tomato juice
1/4 c. quick-cooking tapioca
1 Tbsp. sugar
2 tsp. salt
2 small bay leaves
1 tsp. dry basil
1/4 tsp. pepper
1/2 c. dry red wine or water

Preparation

Heat
oven
to\t300\u00b0.
Mix all ingredients in a heavy 3 quart ovenproof
saucepot.
Cover and bake, stirring 3 times, for
3 hours
or
until
meat
is\ttender and sauce thickens. Discard bay
leaves before serving or storing.
Makes 8 servings.
In
you like,
add
a
cup of frozen green peas or cut green beans 20 minutes before stew is done.