Beef Stew - cooking recipe

Ingredients

2 1/2 lb. stew meat, cut in small pieces
8 carrots, cut in chunks
1 c. diced celery
2 (16 oz.) cans stewed tomatoes
1 pkg. dry onion soup mix
5 Tbsp. quick tapioca
2 slices bread, cubed (no crust)
1 1/2 Tbsp. sugar
dash of pepper
dash of thyme
dash of rosemary
dash of marjoram

Preparation

Mix well in covered casserole or covered roaster.
Bake 6 hours at 250\u00b0.
Stir every 2 hours.
The last hour you can add cubed new potatoes.