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Prep Time: 15 Minutes Cook Time: 105 Minutes |
Ready In: 120 Minutes Servings: 8 |
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Ingredients:
1 14 1/2-ounce can(s) diced tomatoes, undrained |
1 cup(s) water |
3 tablespoon(s) quick-cooking tapioca |
2 teaspoon(s) sugar |
1 1/2 teaspoon(s) salt |
1/2 teaspoon(s) pepper |
2 pound(s) 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(s) bread, cubed |
Directions:
1. • In a large bowl, combine the tomatoes, water, tapioca, sugar, salt and pepper. Stir in the remaining ingredients.
2. • Pour into a greased 13-in. x 9-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. Serve in bowls. Yield: 6-8 servings.
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