Six Hour Stew - cooking recipe

Ingredients

2 lb. stew meat, cubed
1 (28 oz.) can tomatoes
1 onion, quartered and then halved
6 carrots, sliced in 1-inch pieces
4 large potatoes, cubed in 1/8-inch pieces
shake or two of garlic powder
3 Tbsp. Minute tapioca
1 slice bread, cubed
1 tsp. salt
pepper to taste
1/2 c. sherry
whole green beans (fresh with tips; optional)

Preparation

Put all ingredients into a Dutch oven and bake for 6 hours at 300\u00b0.
Don't peek; keep lid on.
May add whole green beans with tips, but put them down into the stew, not on top or they will burn.