BEEF STEW

BEEF STEW

Roaster Oven
4 lbs. beef stew meat
6 potatoes, peeled and cubed
2 stalks celery
2 medium onions, cut into eighths
4 cans (10.5-oz each) condensed tomato juice
2 cups beef broth
2 cans (8-oz.) sliced mushrooms, undrained
½ cup dry breadcrumbs
½ cup quick-cooking tapioca
2 tsp. salt
2 tsp. basil
½ tsp. pepper

Toss stew meat with breadcrumbs, salt and pepper. Place beef in cooking pan and add remaining ingredients; stir well. Cover and roast at 350^ for 4-5 hours or until meat and vegetables are tender.