Moose-Elk-Beef Stew - cooking recipe

Ingredients

2 lb. lean meat, cubed
1 large quartered onion
2 stalks celery, chopped
2 carrots, in 1/2-inch rounds
3 large potatoes, cubed
1 large can tomatoes
2 cloves chopped garlic
1 Tbsp. sugar
1 1/2 c. water
7 Tbsp. Minute tapioca
2 Tbsp. Worcestershire
salt and pepper to taste

Preparation

Combine all ingredients in a Dutch oven without browning meat. Cover tightly and cook in 250\u00b0 oven for 5 to 6 hours.
Stir every 2 hours.