Six Hour Stew - cooking recipe

Ingredients

3 lb. stew meat
1 medium onion, chopped
6 potatoes, cut in large cubes
1 Tbsp. sugar
6 large carrots, cut 2-inches
2 c. celery, in large cubes
3 Tbsp. tapioca
2 Tbsp. salt
2 slices white bread
1 large can crushed tomatoes or 1 small can V-8 juice

Preparation

Place meat in a heavy pot with tight seal lid.
Add vegetables.
Mix and sprinkle on tapioca and salt.
Mix again. Tear 2 slices of white bread into pieces.
Place on top of stew mix.
Pour the tomatoes over all or add the V-8 juice if desired. Cook at 250\u00b0 for 6 hours. Do not open or disturb.
Stir before serving.
Serve with cornbread.