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Baked Beef Stew
14 1/2 ounces tomatoes, canned, diced, undrained
1 cup water
3 tablespoons tapioca
2 teaspoons sugar
1 1/2 teaspoons salt
1/2 teaspoon pepper
2 pounds stew meat, cut in 1-inch cubes
4 carrots, cut in 1-inch chunks
3 potatoes, peeled and quartered
2 celery ribs, cut in 3/4" chunks
1 onion, cut into chunks
1 slice bread, cubed
In a large bowl, combine the tomatoes, water, tapioca, sugar, salt
and pepper. Add remaining ingredients, mix well. Pour into a
greased 13-in. x 9-in. x 2-in. or 3-qt. baking dish. Cover and
bake at 3750 for 1 3/4 to 2 hours or until meat and vegetables are
tender. Serve in bowls. Yield: 6-8 servings.
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Beef Stew 23