No Peek Stew - cooking recipe

Ingredients

3 to 4 lb. lean beef
1 c. chopped onion
2 c. celery (chunks)
2 c. carrots (chunks)
1 can stewed tomatoes
4 or 5 potatoes (chunks)
5 Tbsp. tapioca
1 Tbsp. sugar
1 Tbsp. salt
1/2 to 1 c. tomato juice
spices (I use basil, parsley; use anything you want)

Preparation

Put meat in 4-quart roaster or casserole.
Add vegetables. Blend juice, sugar, salt, tapioca and spices.
Pour over and cover. Cook in oven at 250\u00b0 to 300\u00b0 for 4 to 4 1/2 hours.
I found that it cooks best at 250\u00b0.
Delicious; tastes every better the next day. You will enjoy this!
Serve with a good \"crusty\" bread and applesauce.
Remember, don't peek.