BAKED BEEF STEW

2 cans (14-12 oz each) diced tomatoes, undrained

2 cups water

6 tablespoons quick-cooking tapioca

4 teaspoons sugar

3 teaspoons salt

1 teaspoon pepper

4 pounds lean beef stew meat, cut into 1-inch chunks

8 medium carrots, cut into 1 inch chunks

6 medium potatoes, peeled and quartered

4 celery ribs, cut into ¾ inch chunks

2 medium onions, cut into chunks

2 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 baking dish. Cover and bake at 375 for 2 hours or until meat and vegetables are tender. Serve in bowls.

Cherie Logan

The Noble Child Experience

"For mothers raising noble children"

http://noblechild.com