Oven Stew - cooking recipe

Ingredients

6 - 8 medium white potatoes, peeled & quartered
6 carrots, sliced
3 stalks celery, cut up
2 large onions, cut in quarters
3 - 4 lb. beef blade pot roast, cut into cubes
2 Tbsp. parsley flakes
2 Tbsp. tapioca
1 (48 oz.) can V-8 juice

Preparation

Place vegetables, meat and seasoning in large Dutch oven or roasting pan.
Sprinkle tapioca on top and pour V-8 juice over the top.
Bake at 350\u00b0 for 3 1/2 hours.
Stir a couple of times.
If juice is drying up, add more V-8 juice.
Serve over rice or noodles.