Baked Beef Stew

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2 pounds lean beef stew meat, cut into 1-inch cubes
1 cup canned tomatoes, cut up
6 carrots, cut into strips
3 medium potatoes, peeled and quartered
1/2 cup thickly sliced celery
1 medium onion, sliced and separated into rings
3 tablespoons quick-cooking tapioca
1 slice bread, crumbled
1 cup water

In large bowl, combine all ingredients. Spoon into greased 3-qt. casserole.
Cover and bake at 325*F for 3-1/2 hours. Yield: 6 servings. 

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