A comforting stew of beef chunks and vegetables, slow-cooked in the oven to tender perfection with savory broth and herbs.

Ingredients

  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 cup water
  • 3 tablespoons quick-cooking tapioca
  • 2 teaspoons sugar 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 2 pounds lean beef stew meat, cut into 1-inch cubes
  • 4 medium carrots, cut into 1-inch chunks
  • 3 medium potatoes, peeled and quartered
  • 2 celery ribs, cut into 3/4-inch chunks
  • 1 medium onion, cut into chunks 1 slice bread, cubed

Directions

  1. 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 375 degrees F for 1-3/4 to 2 hours or until meat and vegetables are tender. Serve in bowls.