Oven Stew - cooking recipe

Ingredients

1 (15 oz.) can tomatoes (undrained)
3 Tbsp. quick cooking tapioca (uncooked)
1 to 2 Tbsp. dried basil
1 Tbsp. granulated sugar
1 Tbsp. salt
ground black pepper to taste
1 1/2 lb. stew beef, cubed
1 to 2 onions, chopped
3 carrots, cut 1-inch slices
3 potatoes, cut 1-inch cubes
2 ribs celery, cut 1-inch pieces
1 c. water

Preparation

In a large Dutch oven or roaster, combine tomatoes with liquid, tapioca, basil, sugar, salt and pepper.
Add cubed beef, onions, carrots, potatoes, celery and water.
Mix well.
Cover. Bake in 350\u00b0 oven for 2 to 2 1/2 hours (or at 300\u00b0 for 3 hours). May stir when half done.
It makes its own gravy and freezes well. Makes 4 to 6 servings.