Hearty Beef Vegetable Stew

Ingredients

• 1-1/2 pounds boneless beef chuck roast, cut into 1-inch cubes
• 2 teaspoons canola oil
• 1-1/2 pounds red potatoes, cut into 1-inch cubes
• 3 medium carrots, cut into 1-inch lengths
• 1 medium onion, chopped
• 1/2 cup chopped celery
• 1 can (28 ounces) crushed tomatoes, undrained
• 3 tablespoons quick-cooking tapioca
• 2 tablespoons dried basil
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1/8 teaspoon pepper