Five-Hour Oven Stew - cooking recipe

Ingredients

1 1/2 lb. boneless round, cut in 1-inch cubes
5 medium potatoes, pared and cut in eighths
2 c. carrots (1-inch chunks)
1 c. coarsely chopped onions
1 c. sliced celery
2 (14 1/2 oz.) cans stewed tomatoes
2 Tbsp. quick cooking tapioca
2 Tbsp. sugar
salt and pepper

Preparation

Combine all ingredients in large bowl.
Mix gently, but well. Turn into 3-quart casserole.
Cover with lid and bake at 275\u00b0
for 5 hours.
Makes 6 servings.