5-Hour Beef Stew - cooking recipe

Ingredients

1 1/2 to 2 lb. stew beef (chuck is best)
2 c. potatoes, cubed
2 c. carrots, cubed
1 c. celery, cubed
1 small onion, cut up
2 Tbsp. instant tapioca
1 Tbsp. Worcestershire sauce
1 Tbsp. sugar
garlic powder
salt and pepper to taste
2 c. V-8 tomato juice

Preparation

Place all ingredients in an ovenproof, covered bowl and cook at 250\u00b0 for 4 1/2 to 5 hours.