Hearty Beef Stew

1 lb. stew meat

2 large carrots, sliced

6 medium potatoes, cubed

1 tsp. celery salt

4 tbsp. flour

2 tbsp. butter

2 tsp. salt

1 tbsp. sugar

2 tbsp. tapioca

1/4 c. red wine

½ c. tomato juice




 Sauté onions in butter, add stew meat and brown over medium heat. Cover with tomato juice and simmer until tender (covered). Add potatoes, carrots, salt, pepper, and celery salt and wine. Cook until vegetables are tender. Stir in flour. Top with salt, pepper and tapioca to thicken.