BAKED BEEF STEW

BAKED BEEF STEW


4 (14.5-oz.) cans diced tomatoes
4 cups water
¾-cup quick-cooking tapioca
2 Tbsp. and 2 tsp. sugar
2 Tbsp. salt
2 tsp. pepper
8 lbs. Lean beef stew meat, cut into 1-inch cubes
16 medium carrots cut into 1-inch chunks
12 medium potatoes, peeled and quartered
8 celery ribs cut into ¾-inch chunks
4 medium onions cut into chunks
4 slices bread, cubed


This has been scaled to yield a new amount (32)
The directions below still refer to the original recipe amount yield (8)

In a large bowl, combine the tomatoes, water, tapioca, sugar, salt and pepper. Add remaining ingredients, mix well. Pour into a greased 13-in. x 9-in. x 2-in. or 3-qt. baking dish.

Cover and bake at 375^ for 1-3/4 to 2 hours or until meat and vegetables are tender.