1-1/2 pounds stew meat (beef, venison or buffalo)
6 carrots cut into think chunks
1 c. celery cut into thick chunks
1 large onion, chopped
2 c. tomato juice
1 8 ounce can tomato sauce
1/4 teaspoon pepper
1-1/2 teaspoon salt
1 teaspoon garlic powder
1 teaspoon beef bouillon granular
2 tablespoon minute tapioca pudding
3 potatoes, peeled and diced
1 bay leaf
dash of Worcestershire sauce
Mix all ingredients together and put in a large casserole. Cover and bake at 300 degrees for 3 to 4 hours. This also works well in a crock pot on high for 3 to 4 hours. (Optional, you can brown the meat before baking, if you wish)
Serves 4 to 6.
Serve with warm corn bread muffins.