Yield
6-8 servings
Category
Course
Preparation Method
Sources
Ingredients
2 pounds stew beef
1 onion, chopped medium
6 carrots, cut into 1/2-inch thick slices
3 tablespoons tapioca
4 to 5 potatoes, cut into 1/2-inch cubes
1 tablespoon sugar
5 stalks celery, cut into 1/2-inch thick slices
salt and pepper to taste
1 green pepper, chopped medium
1 12-ounce can V-8 juice
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