French Oven Stew - cooking recipe

Ingredients

2 1/2 lbs boneless beef roast
10 ounces peas and pearl onions, frozen
4 carrots, quartered
4 -5 potatoes, chunked
6 ounces mushrooms, trimmed
3 large celery ribs
1 1/2 cups low-sodium tomato juice
1/4 cup quick-cooking tapioca
1 tablespoon sugar
2 teaspoons salt
2 small bay leaves
1 teaspoon dried basil
1/4 teaspoon pepper

Preparation

Heat oven to 300\u00b0.
Mix all ingredients (except peas and pearl onions) into a heavy 3 quart oven proof sauce pot.
Cover and bake, stirring 3 times, 3 hours or until meat is tender and sauce thickened.
Add peas and onions 1 hour before stew is done.
Discard bay leaves before stirring.