Oven Beef Stew

• 1 beef top round roast (2 pounds), cut into 1-1/2-inch cubes
• 2 medium potatoes, peeled and cut into 1/2-inch cubes
• 2 medium onions, cut into eighths
• 3 celery ribs, cut into 1-inch pieces
• 4 medium carrots, cut into 1-inch slices
• 1 can (11-1/2 ounces) tomato juice
• 1/3 cup dry sherry or water
• 1/3 cup quick-cooking tapioca
• 1 tablespoon sugar
• 1 teaspoon salt
• 1/2 teaspoon dried basil
• 1/4 teaspoon pepper
• 2 cups fresh green beans, cut into 1-inch pieces

1. In a Dutch oven, combine the beef, potatoes, onions, celery and carrots; set aside.
2. In a large bowl, combine the tomato juice, sherry or water, tapioca, sugar, salt, basil and pepper. Let stand for 15 minutes.
3. Pour over beef mixture. Cover and bake at 325u0b0 for 2 to 2-1/2 hours or until meat is almost tender.
4. Add the beans; cook 30 minutes longer or until beans and meat are tender.

beef, potatoes, onions, celery, carrots, tomato juice, sherry, tapioca, sugar, salt, basil, pepper, fresh green beans

Taken from www.tasteofhome.com/recipes/oven-beef-stew/ (may not work)