Yield: 6 Servings
Measure | Ingredient |
---|---|
1 can | (14.5 oz) diced tomatoes; undrained |
1 cup | Water |
3 tablespoons | Quick-cooking tapioca |
2 teaspoons | Sugar |
1½ teaspoon | Salt |
½ teaspoon | Pepper |
2 pounds | Lean beef stew meat; cut in 1 in cubes |
4 mediums | Carrots; cut in 1 in chunks |
3 mediums | Potatoes; peeled and quartered |
2 | Celery ribs; cut in 3/4" chunks |
1 medium | Onion; cut in 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 13x9x2-inch or 3-qt. baking dish. Cover and bake at 375° for 1¾ to 2 hours or until meat and vegetables are tender. Serve in bowls.
Recipe by: Quick Cooking - Premier Issue Posted to MC-Recipe Digest V1 #1019 by Carol Taillon <taillon@...> on Jan 17, 1998