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Submitted by: Nancy dynes from Goose Creek, SC
Originally shared on the web 07/25/2013

2 lbs. stew beef, cubed
2 potatoes, peeled and quartered
3 stalks cerery, diced
4 carrots, peeled and thickly sliced
2 onions, quartered
2 c. cocktail vegetable juice
1/3 c. quick-cooking tapioca, uncooked
1 T. sugar
1 T. salt
1/2 t. dried basil
1/4 t. pepper

Arrange beef and vegetables in slow cooker. Combine remaining ingredients; pour into slow cooker. Cover and heat on low setting for 8 to 10 hours. Serves 8.