Recipe#5763

Title: Beef Stew 23

From: swb swb@centuryinter.net 
 Newsgroups: rec.food.recipes 
 Subject: Baked Beef Stew 
 Date: 12 Oct 1998 06:52:41 -0600 
 Message-ID: <361FBC4F.5435@centuryinter.net> 

14 1/2 ounces tomatoes, canned, diced, undrained
 1 cup water
 3 tablespoons tapioca
 2 teaspoons sugar
 1 1/2 teaspoons salt
 1/2 teaspoon pepper
 2 pounds stew meat, cut in 1-inch cubes
 4 carrots, cut in 1-inch chunks
 3 potatoes, peeled and quartered
 2 celery ribs, cut in 3/4" chunks
 1 onion, cut into chunks
 1 slice bread, cubed
 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 3750 for 1 3/4 to 2 hours or until meat and vegetables are
 tender.  Serve in bowls.  Yield:  6-8 servings.