Oven Beef Stew

2 lb. beef, cut in 1 1/2-inch cubes
2 medium onions, cut in eighths
4 medium carrots, cut up
1 c. tomato juice
1/3 c. tapioca
1 Tbsp. sugar
1 Tbsp. salt
1/2 tsp. basil
1/4 tsp. pepper
2 medium potatoes, cut in 1/4-inch thick slices
1/2 Coke

Combine all ingredients in roaster or casserole. Cover. Bake at 300 degrees for 2 1/2 hours. Uncover and bake 1/2 hour longer, stirring occasionally. Makes 8 servings. Variation: Omit Coke. Use 1/2 cup catsup and 1/2 cup chile sauce in place of tomato
juice. Add 1 (10 1/2 ounce) can beef broth (or bouillon). Add 1 can whole kernel corn (all) and 1 can green beans or omit carrots, corn and beans and use frozen vegetables, add last 1/2 hour of cooking time. Can omit tapioca and at last 15 minutes, mix flour (2 tablespoons) and 4 tablespoons water and add to stew.


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