Don'T Brown The Meat Stew - cooking recipe

Ingredients

1 1/2 c. tomato juice
1/2 c. dry red wine or beef broth
2 Tbsp. quick cooking tapioca
1 tsp. dried thyme
1 tsp. salt
3 lb. lean beef stew meat
8 small thin-skinned potatoes (1 1/2 lb.), halved
3 ribs celery, cut in 1-inch pieces
1 large onion, halved and thinly sliced
2 small bay leaves
1 bag (16 oz.) peeled baby carrots

Preparation

Heat oven to 350\u00b0.
Mix tomato juice, wine, tapioca, thyme and salt in a 4-quart ovenproof pot or Dutch oven until blended.
Stir in remaining ingredients.
Cover and bake 3 1/2 to 4 hours, stirring once, until meat is tender and sauce has thickened.