Oven Stew

• 1 (15 oz.) can tomatoes (undrained)
• 3 Tbsp. quick cooking tapioca (uncooked)
• 1 to 2 Tbsp. dried basil
• 1 Tbsp. granulated sugar
• 1 Tbsp. salt
• ground black pepper to taste
• 1 1/2 lb. stew beef, cubed
• 1 to 2 onions, chopped
• 3 carrots, cut 1-inch slices
• 3 potatoes, cut 1-inch cubes
• 2 ribs celery, cut 1-inch pieces
• 1 c. water

1. In a large Dutch oven or roaster, combine tomatoes with liquid, tapioca, basil, sugar, salt and pepper.
2. Add cubed beef, onions, carrots, potatoes, celery and water.
3. Mix well.
4. Cover. Bake in 350u0b0 oven for 2 to 2 1/2 hours (or at 300u0b0 for 3 hours). May stir when half done.
5. It makes its own gravy and freezes well. Makes 4 to 6 servings.

tomatoes, cooking tapioca, basil, sugar, salt, ground black pepper, stew beef, onions, carrots, potatoes, celery, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1014847 (may not work)