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CLASSIC FRENCH STEW

2 lb. stew beef, cut into small pieces
1 cut onion
4 stalks celery, cut into chunks
1 lb. carrots, peeled and cut into chunks
1 (24 oz.) V-8 juice
1/4 c. dry tapioca
4 tbsp. brown sugar
Pepper to taste
Pkg. of frozen peas, cooked

Place all ingredients in ovenproof casserole and cover. Cook at 300 degrees for 3 1/2 hours or 325 degrees for 3 hours. May be placed in a Crockpot and cooked on high until done. Add peas (cooked) at end of cooking period. Serve with cooked egg noodles or rice.