Recipe: Hearty Beef Stew (using tapioca and tomato juice)

Hi Debbie... Found a number of recipes from the magazine recipe cards... only a couple come close; but each seems to have one ingredient you listed not included. Maybe this one will be 'close', you would need to add the garlic.

HEARTY BEEF STEW

2 pounds beef stew meat
6 to 7 medium potatoes, peeled and cut into 1 amd 1/2-inch pieces
2 medium onions, cut into wedges
8 medium carrots, cut into 1-inch pieces
4 to 5 celery ribs, cut into 1-inch pieces
1 can (4 ounces) sliced mushrooms, drained
1/3 cup quick-cooking tapioca
1 1/2 teaspoons salt
1 beef bouillon cube
1 teaspoon sugar
2 bay leaves
1 1/2 teaspoons dried thyme
3 cups tomato juice

In a 4-quart Dutch oven or baking dish, layer the first 12 ingredients; pour tomato juice over all.

Cover and bake at 300 degrees F for 3 hours, stirring occasionally, or until the meat and vegetales are tender. Remove bay leaves before serving.

Yield: 6 to 8 servings.