Cooking Thursday

 Fall is definitely starting to show up here in West Michigan.  It's getting cooler and I'm seeing some bits of color in the trees.
It's a good time for chili, soups and stews.  Here's one of our favorites, a recipe I've been making for many years.  It goes together quickly and when you take it out of the oven, the meat is so tender and it's everything is full of flavor!

French Oven Stew

2 pounds beef stew meat, cut in 1 1/2 inch cubes
2 large onions, cut into eight pieces
3 stalks celery, cut into large pieces
4 large carrots, quartered
2 large potatoes, cut into chunks
1/3 cup quick cooking tapioca
1 tablespoon sugar
1 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon basil
2 cups tomato juice

Combine tomato juice, tapioca, sugar, salt, pepper and basil in bowl.  Set aside
Place meat, onions, celery and carrots in a 2 1/2 quart casserole dish.  Pour tomato juice mixture over top and cover.
Bake at 350 degrees for 2 1/2 hours.
Add potato chunks and bake another hour.
Remove from oven and let rest for about 10 minutes before serving.