Ingredients
| 14 1/2 | ounces 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 ¾-inch chunks |
| 1 | medium onion, cut into chunks |
| 1 | slice bread, cubed |
Instructions
In a large bowl, combine tomatoes, water, tapioca, sugar, salt, and pepper. Add remaining ingredients and mix well. Pour into a greased 13x9x2-inch or a 3-quart baking dish. Cover and bake at 375 degrees F for 1¾ to 2 hours, or until meat and vegetables are tender. Yields 6-8 servings.
