Baked beef stew

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 \N 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

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