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