Baked Beef Stew

• 1- 14 1/2 oz. can diced tomatoes, undrained
• 1 c. water
• 3 Tbsp. quick-cooking tapioca
• 2 tsp. sugar
• 1 1/2 tsp. salt
• 1/2 tsp. pepper
• 2 pounds. lean beef stew meat, cut into 1-inch cubes
• 4 medium carrots, cut into 1-inch chunks
• 3 medium potatoes, peeled and quartered
• 2 celery ribs, cut into 3/4 inch chunks
• 1 medium onion, cut into chunks
• 1 slice bread, cubed

1. In a large bowl, combine the tomatoes, water, tapioca, sugar, salt and pepper.
2. Add remaining ingredients; mix well.
3. Pour into a greased 13 x 9 x 2 inch or 3 qt. baking dish.
4. Cover and bake at 375 degrees for 1 3/4 to 2 hours or until meat and vegetables are tender.
5. Serve in bowls.
6. Yields 6-8 servings.

tomatoes, water, quickcooking tapioca, sugar, salt, pepper, lean beef stew meat, carrots, potatoes, celery, onion, bread

Taken from www.cookbooks.com/Recipe-Details.aspx?id=144820 (may not work)