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| BAKED BEEF STEW | ||||
| Yields 6-8 servings | ||||
| 1 can (14-1/2 oz.) diced tomatoes, undrained 1 cup water 3 tbsp. quick-cooking tapioca 2 tsp. sugar 1-1/2 tsp. salt 1/2 tsp. pepper 2 lbs. lean beef stew meat, cut into 1-in. cubes 4 med. carrots, cut into 1-in. chunks 3 med. potatoes, peeled and quartered 2 celery ribs, cut into 3/4-in. chunks 1 med. onion, cut into chunks 1 sliced bread, cubed |
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| In a large bowl, combine the tomatoes, water, tapioca, sugar, salt and pepper. Add remaining ingredients; mix well. Pour into a greased 13x9x2-in. or 3-qt. baking dish. Cover and bake at 375 for 1-3/4 to 2 hours or until meat and vegetables are tender. | ||||